FINANCIERS (FRENCH ALMOND TEA CAKES)
These classic French Financiers Cakes make the most delicious little treat. Perfect with your morning or afternoon tea, these Brown Butter Almond Tea Cakes are a great sweet snack and edible gift idea.
Provided by A Baking Journey
Categories afternoon tea Snack
Time 40m
Number Of Ingredients 8
Steps:
- Preheat your oven on 160'C/325'F and grease a Financier Pan (see note 1). Optionally, flour the pan too.
- Mak the Brown Butter: place your butter in a small saucepan and turn on low to medium low heat. Cook until the butter has completely melted and starts to get foamy. Keep on cooking, occasionally stirring, the melted butter starts to turn golden and releases a nutty aroma, and you can see small brown specks at the bottom of the saucepan (see note 2). It should take about 5 to 8 minutes. Set aside to cool down.
- In a large bowl, sift together the Flour, Almond Meal, Icing Sugar and Salt. Mix to combine.
- In a separate bowl, lightly whisk the Egg Whites until slightly froathy (see note 3).
- Add the cooled Brown Butter, Egg Whites and Vanilla to the dry ingredients. Whisk until just combined.
- Place the batter in a piping bag and pipe into a Financier Pan (or simply spoon/scoop it). Spread with the back of a spoon if needed, then top with Flaked Almonds (optional).
- Bake for about 20min, or until lightly golden. Take out of the oven and leave for about 10 minutes before removing from the financier pan (see note 4). Leave on a cooling rack until cold
Nutrition Facts : Calories 196 kcal, Carbohydrate 12 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 27 mg, Sodium 26 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
FINANCIERS RECIPE
This easy financiers recipe are are the perfect mixture of sweet and buttery with almond flour, egg whites, sugar, and nutty browned butter. These small, French almond flour cakes may easily be made gluten free with a simple adaptation.
Provided by Melissa Erdelac
Categories Dessert gluten free dessert
Time 21m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375ºF and liberally grease a 24-cup mini muffin tin with baking spray.
- To brown the butter, in a small skillet melt the butter over medium heat. Once the butter is fully melted watch carefully and stir occasionally so butter doesn't burn. First the butter will foam, then the white milk solids will start to settle at the bottom. Watch for the milk solids to turn brown. Once that happens, immediately remove from heat. Pour browned butter into a bowl so it doesn't cook more and burn from residual heat of pan. Set aside.
- In a medium bowl whisk together the almond flour, sugar, flour, and salt. Stir in the egg whites, making sure there are no clumps of flour. Stir in the browned butter, mixing well.
- Distribute the batter into the prepared pan, filling up each tin about halfway. To do this quickly and evenly, use a small cookie scoop, which holds about 1 tablespoon dough.
- If desired, sprinkle turbinado sugar on top then place sliced almonds, chopped chocolate, sliced fruit, or a berry gently on top. Do not press down because it will sink down as it bakes.
- Bake for 14 minutes, rotating pan halfway through, until the tops are golden brown. Run a small knife around the outside of each tin and invert onto a wire cooling rack. Turn cakes right side up and cool slightly before serving.
Nutrition Facts : Calories 61 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 6 mg, Sodium 18 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
FINANCIERS
These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 3 cups batter, enough for about 12 bars (About 1 1/2-by-3-inches)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread almond flour evenly on a rimmed baking sheet. Toast until browned, 8 to 10 minutes. Remove from oven, and raise heat to 375 degrees. Meanwhile, melt butter in a small saucepan over medium heat until browned, about 8 minutes. Immediately transfer to a bowl with browned bits. Let cool.
- Combine flours and sugar in the bowl of a mixer. Add whites, and beat on medium speed until combined and sugar is incorporated. With machine running, pour in browned butter (with brown bits) in a slow, steady stream. Continue to beat for 3 minutes. Batter can be refrigerated for up to 3 days.
- Coat a cast-iron pan with oil or cooking spray, and fill halfway with batter. Bake until dark gold (time will vary depending on size of pan). Remove from oven, and immediately transfer financiers from pan to a wire rack. Let cool. Coat each with glaze if desired, or serve immediately.
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