Raspberry-Almond Financiers
Recipe information
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Cooking:
-
Recipe Icon - Master recipes
Servings per container:
4
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Source:

Ingredients for - Raspberry-Almond Financiers

1. Vegetable oil cooking spray -
2. 8 tbsp. unsalted butter -
3. c. honey -
4. 2 c. sliced blanched almonds (6 1/2 ounces) -
5. 1/2 c. granulated sugar -
6. 1/4 c. sifted confectioners' sugar -
7. 3/4 c. sifted cake flour (not self-rising) -
8. 1/2 tsp. salt -
9. 5 large egg whites -
10. 1 c. raspberries (fresh or frozen) -

How to cook deliciously - Raspberry-Almond Financiers

1. Stage

Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.

2. Stage

Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.

3. Stage

Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.

4. Stage

Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape.

5. Stage

Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack. Financiers are best served warm or the same day they are baked, but they can be stored in airtight containers at room temperature for up to 3 days. If desired, serve or package financiers in decorative paper liners.