Peaches are in season, which means, of course, I just had to make some peach financers. These aren’t your Momma’s financers, though. These are made with pistachio meal, brown butter, and spiced with ground cardamom to make for the perfect late summer afternoon snack. I was inspired by both Chef John’s and Eva’s recipes, so I knew I needed to make some for myself. Financers are just a fancy name for an spongecake/muffin hybrid. A few years back, I tried this recipe for Peach & Pistachio Lassis and I fell in love with the combination of the cardamom, pistachios, and peaches working so well together. I decided to marry those three flavors into these financiers. For this recipe, I wanted to experiment and bit and work with different types of nut flours. I, for one, had no idea of the vast array and types of nut flours (and frankly, the different types of flours in general). There are so freaking many! Who knew!? Here I am in the landlocked Midwest, where all I’ve ever grown up knowing was all-purpose flour, learning and exposing myself to new types of flours, meals, and grains. It’s really cool! Oh no, you better watch out. My inner food nerd is coming out.