French Almond Financiers (Visitandines)
Delicious sweet small cakes
Ingredients
- 5 tbsp Unsalted Butter
- 3 oz Finely Ground Almond Flour roughly 3/4 cup
- 4 oz Sugar 1/2 cup plus 1 tbsp
- 2 tbsp All-purpose Flour
- pinch Sea Salt
- 3 oz Egg Whites roughly 1/3 cup
Instructions
- Heat oven to 375°F (190°C). Prepare a 24-cup mini-muffin pan with baking spray (the kind with flour).
- Melt butter in a 10-inch skillet (don’t use a nonstick skillet — it makes it hard to see when the butter is brown) over medium-high heat. Cook the butter, stirring and scraping constantly with a spatula until butter is dark golden brown and has a nutty aroma — about 3 minutes. Immediately transfer butter to a heat-proof bowl and set aside.
- Whisk together almond flour, sugar, all-purpose flour, and salt in a medium bowl. Add egg whites and combine using a wooden spoon or rubber spatula until the mixture is smooth. Stir in butter until fully incorporated and the mixture is smooth. Divide batter evenly among muffin cups (about half to two-thirds full).
- Bake until edges are well-browned and tops are golden — about 13-14 minutes, rotating the pan halfway through. Remove the pan from the oven and immediately invert a cooling rack on top of the pan. Invert rack and pan, and carefully remove the pan. Turn the cakes right side up and let them cool for 20 minutes before serving.
- They last for several days in an airtight container but are best eaten the day they are made. Once they are in a container, they lose the crispy edges, but the flavour is still wonderful.
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