- 125g of powdered almonds or hazelnuts
- 100g of icing sugar
- 100g of butter
- 60g of flaked almonds
- 40g of flour
- 3 egg whites
- 1 tablespoon of acacia honey
- 1 pinch of salt
- Before starting out on this almond financier recipe, firstly preheat your oven to 180 °C (gas mark 4).
- Next melt the butter in a pan over very low heat, until it turns a nice nutty brown colour. Don’t let it scorch, though. Next strain the melted butter so the liquid is uniform and very smooth. This is one of the secrets to making great almond financiers.
- In a large bowl mix the sugar and the flour together along with the powdered almonds/hazelnuts and the salt. Beat the egg whites into a liquid (like you would do for an omelette) then add to the mix, followed by the melted butter and lastly the honey. When adding each of the above ingredients take your time and stir constantly to prevent lumps forming in the batter.
- Put your almond cake batter in the fridge for 1 hour so it congeals somewhat.
- When placing the batter in the baking mould grease each mould with butter and only make up to half of the height of the mould so the dough has room to expand.
- Sprinkle the flaked almonds on top and cook for 15-20 minutes in the oven.
- Prior to removing from the baking mould let cool, then serve. Almond financiers are perfect as a desert or with coffee and once fully cooled you can’t go wrong with a bit of red berry jam.