Bastille Day: French Raspberry Almond Financiers

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Happy Bastille Day all!  With the Fourth last week and now France’s Independence Day, I’ll take any excuse to celebrate. Plus, I’ve been in a quite a francophile mood lately… more so than usual!

…. I’ve got Belgian musician Stromae, who I love and am going to see in concert in Sept., on endless repeat…

….and I’ve rekindled my love for French actor Romain Duris and just saw Chinese Puzzle, which was amazing…. Lots of french music and movies lately!

So I only thought it appropriate to make a little French dessert to celebrate July 14th! I spent a couple Bastille Day’s in Paris and I’m not going to lie, I have more fond memories of France’s Independence Day than our own… #unpatriotic #sorrynotsorry But when you’re young and in love in Paris listening to live music on the lawn behind the Eiffel Tower, how can you not love this holiday?

Breakfast in Bed(stuy) / Bastille Day

I’ve been wanting to make Financiers for a while now and this seems the perfect excuse if any!

Breakfast in Bed(stuy) / French Raspberry Almond Financiers

Financiers are said to have been named as such as they resemble small gold bricks while others reference their popularity in the financial district of Paris!

Raspberry Almond Financiers 

Adapted from Martha Stewart 

1 stick unsalted butter, cut into pieces

1/3 cup honey

2 cups sliced blanched almonds, lightly toasted and finely ground

½ cup granulated sugar

¼ cup sifted confectioners’ sugar

¾ cup sifted cake flour (not self-rising)

½ tsp salt

5 large egg whites

1 cup fresh raspberries, pureed and strained

Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray. Often baked in special “financier” pans, but muffin tins do just fine! 

Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.

Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.

Breakfast in Bed(stuy) / French Raspberry Almond Financiers

Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree in the middle of each cup.

Breakfast in Bed(stuy) / French Raspberry Almond Financiers

Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes.

Breakfast in Bed(stuy) / French Raspberry Almond Financiers

I love these ones with raspberry puree. They are light and fluffy inside with a slight crunch and oh so delicious! These would be perfect for goodie bags or as a housewarming present etc.

And they’re even better for embracing your inner francophile and celebrating the French’s contributions to modern culture… which I’d like to think along with brie and Audrey Tatou includes decadent pastries galore!

Breakfast in Bed(stuy) / French Raspberry Almond Financiers

Bastille Day: Raspberry Almond Financiers
 
Author:
Ingredients
  • 1 stick unsalted butter, cut into pieces
  • ⅓ cup honey
  • 2 cups sliced blanched almonds, lightly toasted and finely ground
  • ½ cup granulated sugar
  • ¼ cup sifted confectioners' sugar
  • ¾ cup sifted cake flour (not self-rising)
  • ½ tsp salt
  • 5 large egg whites
  • 1 cup fresh raspberries, pureed and strained
Instructions
  1. Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.
  2. Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.
  3. Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.
  4. Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.
  5. Spoon batter into muffin cups, filling each halfway. Spoon a scant ½ teaspoon raspberry puree in the middle of each cup.
  6. Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes.
 

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