Chef’s note: These adorable little confectioneries are perfect for giving to friends and they make a cute set when put on display. Financiers look like tiny little cupcakes, but are far more sophisticated in taste – rather than the simple sweetness of cupcakes they have a gentle almond flavor, highlighted by a single tart raspberry in the center of each cake.
To make these when raspberries are out of season, use a teaspoon of strawberry or raspberry jam in place of the berries.
If you can’t find ground almonds, process ½ cup of blanched slivered almonds in a food processor for about 1 to 2 minutes. You’ll have a bit of extra ground almonds, but it’s better to have more than not enough.
2 tablespoons of butter, melted
2 egg whites
½ cup of confectioner’s sugar
4 heaping tablespoons of ground almonds
3 heaping tablespoons of all-purpose flour
12 fresh raspberries
Preheat oven to 350F. Line a mini muffin tin with mini muffin cups.
Beat egg whites until foamy. Stir in sugar, almonds, flour, and butter.
Evenly divide the batter between 12 muffin cups.
Place a raspberry in each muffin cup.
Bake for approximately 12 to 15 minutes, until the financiers have set. Leave the financiers to cool for about a half hour before removing from the muffin tin.
All photos by Lauren Quinn