Recipe

Rasberry Financiers Recipe

Add Step-by-Step Photos	Frandee / All my dishes 11 months, 1 week ago I love these little soft cookies and usually see them at Christmas buffets. They are so delectable that I thought I give it a try at home. They are easier than they sound. So good with expresso these ittle dainty sponge-like cookies take some time ... More Prep:30m Cook:10m Servings:12	Frandee
	almond dainty cake like cookie with fruit

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Ingredients

1/2 cup (113 grams) unsalted butter

1/4 cup (35 grams) all purpose flour

1/2 cup (50 grams) almond flour (meal) or ground blanched almonds

3/4 cup (90 grams) confectioners' (powdered or icing) sugar

1/8 teaspoon salt

3 large egg whites, lightly beaten

1/2 teaspoon pure vanilla extract

Fresh raspberries

boat shaped molds (barquettes) or use madelaine tins or small muffin tins

Directions

Preheat the oven to 350 degrees F with the rack in the center of the oven. Place the almond flour (meal) or blanched almonds on a baking sheet and bake 6-8 minutes or until lightly browned.

Remove from oven and let cool.

Increase the oven temperature to 400 degrees F . Place 12 boat shaped molds/madelaine or muffin tins on a large baking sheet. Remove in 5 minutes and grease with clarified butter.

To make the clarified butter: Place 1/2 cup unsalted butter in a saucepan over medium low heat. Once the butter has melted let it come to a boil. As it boils you will notice that a foam will appear on the surface.

Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned dark brown.

Remove from heat and immediately strain through a cheesecloth-lined strainer.

Let cool to room temperature before using.

You will have more than 1/3 cup of clarified butter. Use the remaining butter to grease the molds.

Using a pastry brush lightly grease the molds and allow the butter to set.

Set aside while you make the batter.

In a large bowl whisk together the flour, ground almonds, powdered sugar and salt.

Fold in the lightly beaten egg whites, vanilla, and the 1/3 cup clarified butter.

Fill each mold almost to the rim and bake for 4 minutes.

Remove from the oven and place a few berries on top of each.

Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch. Remove from oven and let cool on a wire rack.

These are best eaten the same day you make them.

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