Recipe for 20 financier biscuits :
1 Start your oven at 240'C (464'F)
2 Melt the butter to melt until golden brown.
3 Meanwhile, take a bowl and mix the sugar, ground almond and flour together.
4 Add the egg whites to the dry ingredients and give it a good stir. Then, incorporate the melted butter to the mix.
5 Fill some non-stick square moulds half way up and bake for 5 minutes. Then, decrease the temperature to 200'C (392'F) and keep cooking your financier for another 5 minutes. Finally, turn off the oven and leave your biscuits for another 5 minutes.
6 Take your biscuit out their moulds while still hot. When cold, store them in a biscuit tin where they will keep for a week.
This recipe is very simple but make sure to keep a good eye on the cooking time as it is essential to make this recipe a success.
Financiers are ideal in late November and December, when you're preparing gift boxes or want something light after heavy autumn meals. They take half an hour, keep well in the fridge, and you can flavour them with vanilla or orange blossom. Professional pastry chefs make them in batches; you can do the same at home with these exact proportions.
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