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Begin by melting the unsalted butter until it becomes golden brown to create beurre noisette, then allow it to cool slightly.
In a mixing bowl, whisk together the plain flour, ground almonds, baking powder, caster sugar, and a pinch of salt.
In another bowl, mix the egg whites, pistachio paste, and the browned butter until well combined.
Gently fold the dry ingredients into the wet mixture until just combined.
Spoon the batter into greased financier molds or a muffin tin.
Bake in a preheated oven at 180°C for approximately 18 minutes, turning the tray halfway through to ensure even baking.
While the financiers are baking, prepare the pistachio white chocolate ganache by heating the double cream and mixing in the white chocolate, unsalted butter, and pistachio paste until the mixture is smooth.
Once the financiers are baked, allow them to cool before drizzling or spreading the ganache over each one.
Finally, garnish with slivered pistachios and freeze-dried raspberries before serving.