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Preparing time: 20 minutes
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Bake time 15 minutes
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Ingredients
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Method
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40 g all-purpose flour
¼ tsp baking powder
120 g icing sugar
45 g almond flour
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Combine the flour, baking powder, icing sugar and ground almonds. Sift all ingredients to a glass bowl.
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4 egg whites (160 g)
1 tsp almond extract
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Add the egg whites, almond extract and stir with a wooden spoon to combine all ingredients. Continue stirring for about 1 minute.
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45 g unsalted butter
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Melt the butter in a saucepan and heat it over medium heat. Immediately pour the brown butter into the mixture and stir to combine all ingredients well. Set aside for 10 minutes.
Preheat the oven to 170ºC/Gas mark 3.
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Butter each mould and spoon the batter in. |
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24 small fresh or frozen raspberries
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Place the raspberries in the middle of each financier. Pop the tin into the oven and bake the financiers for 10-15 min until their edges are golden brown. Remove the financiers from the mould and transfer them to a wire rack. Serve still warm sprinkled with the icing sugar and with a cup of fine tea.
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