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Classic French Financiers (gluten free)



These delicious almond cakes are a French staple. Originally made by the Visitandine order of nuns in the 17th century, and called by that same name, financiers only started to become popular in the 19th century. The story is that the cakes became popular in the financial district of Paris because their shape, which is reminiscent of a bar of gold, made them easy to store in the pocket for long periods of time without being damanged.


Classic French Financiers (gluten free)


Active time: 20 min | Bake time: See recipe | Total Time: Between 40 min - 1 hour

Serving size: Between 12 - 24


Ingredients

  • 1 1/3 cup (180g) almond flour

  • 3/4 cup + 2 tablespoons (180g) sugar

  • 4 large egg whites (room temperature)

  • Pinch of salt

  • 1 teaspoon vanilla extract

  • 1/2 cup (1 stick) butter + 1 tbsp for greasing trays

  • 30 fresh raspberries


Equipment


You can bake financiers in a variety of different kinds of tins. They were originally made in a bar shape, said to resemble a bar of gold, so if you want to make them the traditional way, get yourself 2 financier baking trays (will make 16). I like to make them in my round silicone molds because they are easiest to pop out (will make 12). But if you have a mini muffin tray at home already, you can just use one of those, too (will make 24)!



Recipe

  • Preheat your oven to 375F.

  • If using a mini muffin tin or financier tray, grease the inside of each cavity with a generous amount of butter. If using a silicone mold, do not grease.

  • Use 1/2 cup (1 stick) of butter to make brown butter / beurre noisette (see instructions on making brown butter).

  • In a mixing bowl, mix together 1 1/3 cup (180g) almond flour, 3/4 cup + 2 tbsp sugar, and a pinch salt.

  • Stir in your 4 egg whites and 1 tsp vanilla extract and fold until just incorporated.

  • Mix in the browned butter until the butter is just incorporated.

  • Follow the next steps depending on which pan you decide to use:

    • Financier pan:

      • Fill the cavities almost to the top, this should be about 1 tablespoon.

      • Tap the tin on your countertop on all four sides to level off the top.

      • Take 2 raspberries and push them, open side facing you, into the batter until you can just see the top of it sticking out.

      • Bake for 23-27 minutes, until golden brown, and the batter around the sides of the raspberries looks like it is fully baked.

      • Let the financiers cool in the tin.

      • Once cool, remove them. You can use a knife to loosen the edges if needed.

    • Circular silicone molds:

      • Place the silicone molds onto a baking sheet.

      • Fill each cavity 3/4 of the way, this should be about 1 heaping tablespoon.

      • Tap the baking sheet on the counter to help level off the mixture in the molds.

      • Take 1 raspberry and push it, open side facing you, into the batter until you can just see the top of it sticking out.

      • Bake for 25-30 minutes, until golden brown, and the batter around the sides of the raspberries looks like it is fully baked.

      • Let the financiers cool in the tin.

      • Once cool, carefully pop them out of the silicone molds, pushing from the bottom and folding the mold down, careful not to slip them through the middle.

    • Mini muffin tin:

      • Fill each cavity almost to the top, this should be about a 1/2 tablespoon.

      • Tap the tin on your countertop on all four sides to level off the top.

      • Take 1 raspberry and push it, open side facing you, into the batter until you can just see the top of it sticking out.

      • Bake for 13-15 minutes, until golden brown, and the batter around the sides of the raspberries looks like it is fully baked.

      • Let the financiers cool in the tin.

      • Once cool, remove them. You can use a knife to loosen the edges if needed.

Enjoy!!

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