Raspberry-Almond Financiers
Makes 12 Financiers
Makes 12 Financiers
1/2 cup
(113 grams) unsalted butter
1/4 cup (30 grams) C4C gluten-free flour (or all-purpose
flour)
1/2 cup (50 grams)
almond flour
3/4 cup (90 grams) confectioner's
sugar
1/4 teaspoon salt
3 large (90 grams) egg whites,
lightly beaten
1/2 teaspoon pure
vanilla extract
1/4 teaspoon pure almond extract
24 fresh raspberries
1/4 cup sliced, blanched almonds
Preheat
the oven to 350F (177C). Place the almond flour on a baking sheet and
bake for 6-8 minutes or until lightly browned. Remove from oven and let
cool.
Increase
oven temperature to 400F (205C). Place a silicone financier mold (mine
had twelve 3x1x1 inch cavities) on a baking sheet and spray with
non-stick cooking spray. (You can also use mini muffin molds. Makes
about 16, depending on size of your muffin molds.)
Put
unsalted butter in a small saucepan over medium heat. Once the butter
has melted let it come to a boil, swirling the pan occasionally. As it
boils you will notice that a foam will appear on the butter's surface.
Continue to cook the butter until it looks clear and the milk solids
have dropped to the bottom of the pan and turned deep brown. Remove
from the heat and immediately pour through a cheesecloth-lined
strainer. Let cool to room temperature.
In
a large
bowl whisk together the flour, almond flour, confectioners sugar and
salt. Make
a well in the center and fold in the lightly beaten egg whites, vanilla,
and the brown butter. Divide the batter evenly among the molds, about 2
tablespoons of batter each, and top with two fresh raspberries and a
few slices of the blanched almonds. Bake the financiers for about 15
minutes or until they have become brown on top
and are springy to the touch. Remove from oven and let cool on a wire
rack. To release the financiers from the mold, flip the mold over and
shake; the cakes should come out fairly easily. These are best eaten
the same day they are made.