Blackberry Financier Recipes

FINANCIERS

Steps:

• Preheat oven to 350 degrees. Spread almond flour evenly on a rimmed baking sheet. Toast until browned, 8 to 10 minutes. Remove from oven, and raise heat to 375 degrees. Meanwhile, melt butter in a small saucepan over medium heat until browned, about 8 minutes. Immediately transfer to a bowl with browned bits. Let cool.
• Combine flours and sugar in the bowl of a mixer. Add whites, and beat on medium speed until combined and sugar is incorporated. With machine running, pour in browned butter (with brown bits) in a slow, steady stream. Continue to beat for 3 minutes. Batter can be refrigerated for up to 3 days.
• Coat a cast-iron pan with oil or cooking spray, and fill halfway with batter. Bake until dark gold (time will vary depending on size of pan). Remove from oven, and immediately transfer financiers from pan to a wire rack. Let cool. Coat each with glaze if desired, or serve immediately.

BLACKBERRY FINANCIER

Steps:

• In a saucepan, melt the butter over medium heat. The butter will separate into melted golden fat and white, grainy milk solids. Cook until the milk solids turn golden brown and the mixture smells like toasted nuts, making "beurre noisette". Strain through a fine sieve to remove the milk solids.
• Sift the dry ingredients together and place in a mixer fitted with a whip attachment. Add the egg whites, applesauce and strained beurre noisette and mix. The batter can be made to this point up to 3 days in advance. Keep refrigerated. When ready to bake, butter tiny rectangular or round tart molds and cut the blackberries in half, top to bottom. Preheat the oven to 375 degrees F.
• Transfer the batter to a pastry bag fitted with a large plain tip and pipe into the prepared molds. Place 1/2 of a blackberry in the center of each mold, cut side down. Bake for 10 minutes, until golden brown. Let cool in the molds, then gently lift the cakes out. Sprinkle with powdered sugar and serve.

BLACKBERRY FINANCIERS

Steps:

• Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6-7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3-4 minutes.
• Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups plus 2 tablespoons powdered sugar. Add egg whites; mix until smooth. Fold in honey.
• Fold browned butter into batter. DO AHEAD: Batter can be made 3 days ahead. Cover and chill.
• Arrange a rack in middle of oven; preheat to 375°F. Coat muffin cups with nonstick spray. Pour 1 generous tablespoon batter into each prepared muffin cup. Top with 3-4 blackberry halves. Bake until cakes are golden brown and just cooked through, 15-16 minutes.
• Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.