Preheat the oven to 180 °C.

In a salad bowl mix the icing sugar, the almond powder and the pistachio paste.

In a saucepan melt the butter, it should just be warm.

Incorporate one by one the egg whites while mixing.The dough should be smooth.

Pour over the melted butter by mixing for a few seconds.

Pour the mixture into 3/4 of the mould previously buttered and lightly squeeze 3 raspberries along the length of each financier.

Sprinkle crushed pistachio.

Bake for 12 to 15 minutes.