Raspberry Almond Financiers Recipes

RASPBERRY-ALMOND FINANCIERS

Raspberry-Almond Financiers image

These petits fours conceal a honeyed, cakey interior beneath a crisp, crackly surface embellished by hand with hearts of raspberry puree.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 45

Number Of Ingredients 10

Ingredients

Vegetable oil, cooking spray
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/3 cup honey
2 cups sliced blanched almonds (6 1/2 ounces), lightly toasted and finely ground
1/2 cup granulated sugar
1/4 cup sifted confectioners' sugar
3/4 cup sifted cake flour (not self-rising)
1/2 teaspoon salt
5 large egg whites
1 cup raspberries (fresh or frozen), pureed and strained (1/2 cup)

Steps:

Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.
Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.
Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.
Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape.
Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack. Financiers are best served warm or the same day they are baked, but they can be stored in airtight containers at room temperature for up to 3 days. If desired, serve or package financiers in decorative paper liners.

RASPBERRY ALMOND MUFFINS

Raspberry Almond Muffins image

This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.

Provided by TIFFANY REED

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup sliced almonds
2 cups all-purpose flour
⅔ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
¾ cup warm water
2 teaspoons almond extract
½ cup butter
2 eggs, beaten
1 ½ cups frozen raspberries

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g

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