Financiers
 
 
Adapted from Cook's Illustrated magazine
Author:
Serves: 24
Ingredients
  • 5 tablespoons (2.5 ounces) Miyoko's vegan butter (or unsalted butter)
  • ¾ cup (3 ounces) finely ground almond flour
  • ½ cup + 1 tablespoon (4 ounces) granulated sugar
  • 2 tablespoons all-purpose flour
  • pinch of table salt or ⅛ teaspoon if using unsalted butter
  • ⅓ cup (3 ounces) egg whites (liquid or fresh)
  • Sliced almonds (lightly toasted), fresh or frozen raspberries and strawberries (small pieces cut from the top of fruit). If using frozen fruit keep pieces frozen until you are ready to use them.
Preparation
  1. Special equipment: 24-cup mini muffin tin, large wire rack for cooling, baking spray with flour.
  2. Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 24-cup mini muffin tin with baking spray with flour. Melt butter in a 10-inch skillet over medium-high heat. Cook, stirring and scraping skillet constantly with a rubber spatula, until milk solids are dark golden brown and butter has a nutty aroma, about 1-3 minutes. Immediately transfer butter to a heatproof bowl.
  3. Whisk almond flour, sugar, all-purpose flour, and salt together in a medium bowl. Add egg whites. Using a rubber spatula stir until combined. Stir in butter until incorporated. Distribute the batter evenly among muffin cups. Note that the muffin cups should be filled less than halfway otherwise you will run out of batter. Place slivered almonds or small pieces of raspberries or strawberries on top of the batter (don't press into the batter).
  4. Bake until the edges are well browned and the tops are golden, about 14 minutes, rotating muffin tin halfway through baking. Remove tin from oven and immediately invert wire rack on top of the tin. Invert rack and tin; carefully remove pan. Turn cakes right side up and let cool for about 20 minutes before serving. They are best eaten the same day they are baked, but can be stored in an airtight container at room temperature for a few days or frozen for a few months. Bring to room temperature before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/07/16/financiers-french-almond-browned-butter-cakes/