A lovely French cake-cookie hybrid that nuns created few centuries ago, Financiers are quite undervalued. They owe their name to their rectangular shape that makes them resemble small bars of Gold. These crisp-on-the-outside yet soft & gooey on the inside petit fours may remind you of a Madeleine but these have a nutty undertone, thanks to the addition of beurre noissette. I give mine a tiny twist. Like everything is made better by dipping them in chocolate, Financiers are no exception!
- 100g Ground Almonds
- 40g Plain Flour
- 150g Icing Sugar
- 1g Salt
- 90g Egg white
- 113g Unsalted Butter
- 2ml Almond Essence
- In a pan on medium heat, add the butter and cook the butter until it darkens in colour to a beautiful golden brown. Set aside to cool. You’ve just successfully made the beurre noissete. Be careful as to not burn the butter since then you might get a funny aftertaste.
- Sift the flour, almonds & icing sugar.
- Add salt & almond essence to the flour.
- Add the egg whites & make a smooth paste.
- Slowly trickle in the warm but not hot Beurre noisette.
- Transfer to a Piping Bag & Chill in the refrigerator for 45 minutes.
- Pre-heat the oven to 165 degrees.
- Pipe the batter into the Financier mould.
- Bake for 9-12 minutes till golden brown & toothpick inserted comes out clean.
- They’re great to serve with & dunk into a Hazelnut Cappuccino!