These little French pastries are deeply chocolaty, lightly sweet, and – even with the browning of the butter – super quick to make. They even happen to be gluten free! As for the name, financiers are traditionally made in rectangular molds, and the original non-chocolate versions resembled gold bars kept by bankers.
Ingredients:
10 tablespoons/ 142 g butter
1 1/2 cup/ 150 g almond flour/ meal
1 cup/ 115 g powdered sugar
1/2 cup/ 42 g cocoa powder
1/4 teaspoon salt
4 large egg whites (1/2 cup/ 120 g)
1/2 teaspoon vanilla or almond extract
whole almonds and/or powdered sugar to decorate, optional
Melt the butter in a small saucepan over medium heat, stirring frequently. Butter will foam, then as the foam subsides brown bits will appear on the edges and bottom of the pot. As soon as the butter takes on a light brown color (6-8 minutes), remove from heat and set aside. In a large bowl, combine almond meal, powdered sugar, cocoa powder, and salt and stir. Add egg whites and vanilla/ almond extract and whisk well. Add slightly cooled butter and whisk until mixture is thoroughly combined. Spoon into miniature muffin tins and, if desired, top each with a whole almond. Bake for 8-10 minutes at 375 degrees, until financiers are set but have not cracked at the surface. If desired, dust cooled financiers with powdered sugar.
Yield: 24 mini-muffin sized financiers
Storage: 1 week in an airtight container at room temperature; longer well-wrapped and frozen
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