Almond Raspberry Financiers

Name: Almond Raspberry Financiers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 cup unblanched sliced almonds; ¾ cup powdered sugar; 1 large egg; 1 large egg yolk; ¼ tsp almond extract; 5 tbsp unsalted butter, melted and cooled; 3 tbsp all-purpose flour, sifted; 2 large egg whites, room temperature; salt, a pinch; raspberries, about 22; ¾ cup powdered sugar for glaze, sifted; 4 to 5 tsp hot water for glaze

Like a French almond financier but lighter, with a slightly crisp exterior coated in sweet sugar glaze, a chewy center, and a whole raspberry on top of each piece.

35 min

Easy

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Ingredients

unblanched sliced almonds 1 cup

powdered sugar ¾ cup

large egg 1

large egg yolk 1

almond extract ¼ tsp

unsalted butter, melted and cooled 5 tbsp

all-purpose flour, sifted 3 tbsp

large egg whites, room temperature 2

salt a pinch

raspberries about 22

powdered sugar for glaze, sifted ¾ cup

hot water for glaze 4 to 5 tsp

Instructions

Preparation

Adjust the oven rack to the center position and preheat to 375°F. Spray two 12-cup mini muffin tins with nonstick cooking spray.

Make the financier batter

Place the almonds and powdered sugar in a food processor and process until the nuts are finely ground, about 30 seconds. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment or beaters. Add the whole egg, egg yolk, and almond extract, and beat at high speed until light and fluffy, about 2 minutes. Using a rubber spatula, gently fold in the melted butter and flour.

Beat the egg whites

In a clean mixing bowl, using the whisk attachment, beat the egg whites and salt at high speed until stiff but not dry. Using a rubber spatula, gently fold the egg whites into the batter.

Fill the molds and bake

Spoon the batter into the prepared muffin tins (or transfer to a large piping bag fitted with a medium plain tip), filling each two-thirds full. Place a raspberry on top of each financier, pressing gently into the batter. Bake for 12 to 15 minutes, until the edges are deep golden brown. Unmold immediately and place on a wire rack set over a baking sheet.

Drizzle the glaze

In a medium bowl, whisk the powdered sugar with just enough water to make a drizzling glaze. Scrape the glaze into a small resealable plastic bag and seal. Snip a small hole in one corner of the bag and drizzle the glaze in parallel lines over the financiers, letting it run slightly down the sides. Let the glaze set completely.