Blackberry Brown-Butter Financiers

Which is why you are not looking at pictures of blackberry syrup. Nor are you looking at pictures of blackberry pie, or blackberry muffins, because, while perfectly delicious and viable options for fresh summer fruit, I JUST WANT TO BE ORIGINAL. Therefore, you are looking at pictures of Blackberry Brown-Butter Financiers. Sounds good, right? Trendy, even? Well they were pretty good. I only use the modifier “pretty” because I’ve never had a financier before, so I’m not sure how these compare to other financiers, but I liked them – they were moist but eggy, nutty smelling, not too sweet, and the blackberry in the middle gave them a sweet juicy bite that was just right. They’re so cute and easy to pop into your mouth that they disappeared within 12 hours of coming into existence. I would definitely categorize them as more of a tea-cake or snack then a dessert, and I think that the perfect place for them would be on a tray of other bite-sized goodies at an afternoon party. But if you don’t feel like throwing a tea party, you could probably just eat them for breakfast. I did.

Blackberries

Blackberries

Blackberries

Blackberry Brown-Butter Financiers

From Gale Gand’s Just a BiteBlackberries.  Makes 24.

  • 9 TBS salted butter
  • 1/2 c. almond flour or finely ground almonds
  • 1 c. confectioner’s sugar
  • 6 TBS flour
  • 4 egg whites
  • 1 tsp applesauce
  • 24 small blackberries, or 12 large blackberries
  1. Preheat oven to 375°F.  Brown the butter – heat butter in a saucepan over medium heat until fully melted.  As milk solids start to separate from the butter, use a wooden spoon to scrape them from the bottom and prevent them from burning.  Continue to cook, stirring occasionally, until butter is golden brown and has a nutty aroma.  Remove from heat and pour through a metal strainer.  Discard solids and reserve the clarified butter.
  2. Sift together the almond flour, confectioner’s sugar, flour, and sugar.  Whisk to combine.  Add the egg whites, applesauce, and butter, and mix to combine.  Batter will be thin and pourable.  Pour or spoon into non-stick mini-muffin tins, or buttered financier molds.  Fill only about halfway – financiers will rise quite a bit.  Place a blackberry (or half a blackberry, depending on berry size, but in my opinion the more berry the better) into the center of each tin.  Bake for 10-12 minutes, until the edges are golden brown.  The cakes should spring back gently when pushed, and a toothpick inserted into the center will come out clean.  Remove from molds and dust with powdered sugar to serve.

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