Description
Almond Raspberry Financiers are delicate French almond cakes with a crispy exterior and moist, buttery interior. The addition of fresh raspberries creates a delightful contrast, making them perfect for any special occasion or tea-time snack.
Ingredients
¾ cup ground almonds (85g)
¾ cup all-purpose flour (102g)
¾ cup sugar (92g)
Grated zest of 1 lemon
6 tablespoons unsalted butter, softened (85g)
1 teaspoon vanilla extract
3 large egg whites (85g)
1 pint raspberries or blueberries (fresh or frozen)
½ cup sliced almonds (for sprinkling on top)
Powdered icing sugar (for dusting)
7 4-inch nonstick tart molds (or mini muffin tin or mini loaf pans, greased)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your tart molds or any baking mold you are using with nonstick cooking spray or butter and flour.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine ground almonds, flour, sugar, and lemon zest. Mix until well combined.
- Add Wet Ingredients: Add the softened butter to the dry mixture and beat for about 2 minutes until smooth. Add vanilla extract and mix. Gradually add the egg whites, one at a time, mixing for 2 minutes after each addition.
- Fill Molds: Divide the batter evenly between the prepared molds. Place a few raspberries on top of each, followed by a sprinkle of sliced almonds.
- Bake: Bake in the preheated oven for about 30 minutes or until the financiers are golden brown and slightly crispy around the edges. The exact time may vary depending on your mold size.
- Cool and Serve: Let the cakes cool in the molds for a few minutes before turning them out. Cool on a wire rack. Dust with powdered sugar before serving.
Notes
You can replace raspberries with other berries like blueberries, blackberries, or strawberries.
If using frozen raspberries, thaw and drain them well to avoid excess moisture.
For extra sweetness, drizzle a light lemon glaze or honey syrup over the cooled cakes.
Store these financiers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 financier
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
