6 egg whites
1 1/2 sticks of unsalted butter, plus more for greasing molds
2/3 of all purpose flour, plus more for dusting molds
1/4 cup of finely ground raw almonds
3/4 cup of finely ground raw pistachios
1 cup of granulated sugar
2 small pinches of saffron, about 25 threads of saffron
1 tablespoon of honey
1/2 teaspoon of rose water
unsprayed roses
1 egg white, beaten
granulated sugar fro dusting


Preheat the oven to 375 degrees with the rack placed in the middle.
Start browning the butter in a shallow pan over medium heat. Keep the butter swirling around until the butter begins to smell caramelized and begins to turn tan. Once the butter turns a deep brown, remove the pan from the heat and pour into a separate small bowl.
Ground the pistachio nuggets in a food processor until finely ground. Repeat with almonds.
In a medium bowl, combine sugar, finely ground pistachio and almonds, and flour and stir to combine. Add the egg whites and whisk the mixture together until smooth. Pour the browned butter in stirring until combined.
Grease the molds with butter and lightly dust with flour, tapping out the excess flour.
Pour batter into molds and sprinkle chopped pistachios over them. Place on a baking sheet and bake for about 20 minutes or until the edges just start to tan and the tops are springy.
To make candied rose petals, beat an egg white in a bowl and brush both sides of the petal with a thin layer of egg white and sprinkle both sides with sugar.
Allow to dry completely so the rose petals are hardened and brittle.
Remove the financiers from the oven. Melt the honey, splash of water and rose water in a small bowl in the microwave or over the stove.
Brush the tops of the financiers with a layer of the honey rose water.
Top with decorative candied rose petals.
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