Financiers – a delicious French treat, buttery and nutty, slightly crisp on the top and edges, while sweetly soft and moist inside.
By Shannon Lim
- 125g Almond meal (aka almond flour or ground almond)
- 30g Icing Sugar
- 50g Honey (or any sweetener)
- 4 Egg Whites
- 70g Butter
- 20g Flour (or replace with Cocoa Powder for Gluten Free option)
- Nuts, Chocolate Chips, Berries
- Preheat the oven to 180°C (360°F). Grease the mini muffin trays with butter or use non-stick trays.
- Melt the butter in a small pot and simmer for 2 minutes, until lightly browned and nutty-smelling. Set aside to cool.
- In a medium mixing bowl, combine sugar, almond meal and eggs, mix well with a fork. Add in the melted butter, mix again, then add in the flour (or cocoa powder), stirring while you pour.
- Scoop the batter into each individual mold, filling it up just to the rim. If you like, you can add berries, pistachios or chocolate chips.
- Bake for 10 to 20 minutes, depending on the size and shape of your mould. The financiers should puff up a bit, get golden and slightly crusty on the edges, but they will still feel soft to the touch. Cool down for a few minutes, before turning them out on a rack to cool completely. The bottoms have a tendency to be a bit sticky when still warm, so you may want to put them upside down on the rack, or put them on a sheet of parchment paper.