Description
Elegant almond-based financiers infused with vibrant raspberry swirls—moist, nutty, and bursting with fruity brightness in every bite.
Ingredients
Units
Scale
- 1/2 cup almond flour
- 2 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 4 large egg whites
- 1/2 cup unsalted butter
- 1/3 cup fresh or thawed raspberries
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 °F (190 °C). Grease financier molds or a mini muffin pan.
- Make beurre noisette: Melt butter over medium heat until golden-brown and fragrant. Remove from heat and let cool.
- Make raspberry puree: Heat raspberries with powdered sugar until soft. Strain through a sieve to remove seeds; reserve puree.
- Whisk dry ingredients: Combine almond flour, all-purpose flour, sugar, and salt in a bowl.
- Lightly whisk egg whites until slightly foamy.
- Fold egg whites into dry ingredients. Stir in beurre noisette and vanilla until batter is smooth.
- Spoon batter into prepared molds, filling about two-thirds full. Drop 1/2 tsp of raspberry puree on each and swirl with a toothpick.
- Bake for 12–15 minutes, until edges are golden and a skewer comes out with moist crumbs.
- Cool in the pan for a few minutes, then remove to a wire rack to cool completely.
Notes
- Thin raspberry puree slightly if it’s too thick to swirl.
- Use freeze-dried raspberry powder for extra fruity flavor.
- Replace all-purpose flour with gluten-free blend to make gluten-free.
- Ensure molds are well greased to prevent sticking.
Nutrition
- Serving Size: 1 financier
- Calories: 125
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg