Financiers Aux Noisettes Chez Vaudron (Vaudron's Hazelnut Cakes)

Ingredients

• 1 ⅔ cups confectioners’ sugar
• 1 cup hazelnuts, finely ground
• ½ cup unbleached flour
• ¾ cup egg whites (5 to 6)
• ¾ cup (6 ounces) unsalted butter, melted and cooled
• 1 tablespoon unsalted butter, for buttering 22 financier molds

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    783 calories; 55 grams fat; 24 grams saturated fat; 1 gram trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 49 grams sugars; 11 grams protein; 99 milligrams cholesterol; 82 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twenty-two financiers

Preparation

1. Preheat the oven to 450 degrees.
2. In a medium-sized bowl, combine the sugar, ground hazelnuts and flour, then sift or force the mixture through a fine-mesh sieve into a second bowl. The mixture should be very fine. Stir in the egg whites until thoroughly blended, then stir in the melted butter and mix well.
3. Butter 22 tin financier molds, each measuring two by four inches. (Small oval barquette molds or even muffin tins could also be used). Divide the batter between the molds. Place the tins on a thick baking sheet and place in the center of the oven. Bake for seven minutes, then reduce the heat to 400 degrees and bake until golden brown, about another seven minutes. Turn off the heat and allow the financiers to rest in the oven another seven minutes.
4. Remove the financiers from the oven and unmold as soon as they have cooled. (Wash the molds immediately after unmolding with cold water but no detergent, so they retain their seasoning.) The financiers may be stored in an airtight container for several days.

30 minutes