Recipe: Almond Financiers

by ally redmond
almond financiers

Have fun while satisfying your sweet tooth by creating delicious and pretty pâtisserie at home.

Read on for a gorgeous recipe for a French classic treat, almond financiers, by Christophe Felder and Camille Lesecq — two of France’s most respected pastry chefs — from their new cookbook, La Petite Pâtisserie.

For five more recipes for sugary sweets from La Petite Pâtisserie, get your copy of our Jan/Feb 21 issue!

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almond financiers

Almond Financiers

ally redmond Have fun while satisfying your sweet tooth with this recipe for almond financiers, a classic French treat. Recipes almond financiers European Print This
Serves: 20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 26 voted )

Ingredients

  • 1 ¼ sticks (5 ¼ oz. / 150 g) unsalted butter, plus more for brushing
  • ½ cup (2 oz. / 55 g) all-purpose flour, plus more for dusting
  • ¾ cup (2½ oz. / 70 g) almond flour
  • ⅓ cup (1 oz. / 30 g) ground hazelnuts
  • 1 pinch vanilla bean powder (or ¼ tsp vanilla extract)
  • 1 ⅓ cups (6 oz. / 170 g) confectioners’ sugar
  • 5 egg whites
  • 1 tbsp (20 g) apricot purée
  • Sliced almonds, for decorating

Instructions

Preheat the oven to 350°F (180°C). Brush the financier pans with butter, then dust with all-purpose flour.

In a small saucepan, melt the butter over medium heat. Cook until it begins to brown and smells a bit like hazelnuts, then strain through a fine sieve (you’ll need to do this while it’s still warm).

Sift the almond flour with the ground hazelnuts, vanilla bean powder (if using extract, add later with the egg whites), confectioners’ sugar and all-purpose flour into a large bowl. 

Whisk the egg whites into the dry ingredients, then whisk in the brown butter and apricot purée. 

Pipe or spoon the batter into the pans, filling each three-quarters full. Decorate with sliced almonds, then bake for at least 12 min. 

Immediately turn the financiers out of the pans and serve warm or room temperature. 

Note: For a crisp crust, use metal pans.

Photo by Lauren Fau.

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