A wonderfully buttery French cookie
- 0.5 pound unsalted butter
- 1.75 cups granulated sugar
- 2 orange rind
- 3 cups almond meal
- 0.75 cup all purpose flour
- 0.75 cup egg whites
- 4 tablespoons raspberry marmalade
- natural blanched sliced almonds, as needed
- Gently heat the butter until the milk solids coagulate and sink to the bottom (clarified butter).
- If you have one, use a micro plane grater to get the finest possible rind from the orange.
- Combine the clarified butter, sugar and orange rind together in a mixing bowl with a paddle attachment.
- Combine the almond meal and bread flour together and add to the sigar mixture and blend well.
- Bring the egg whites to room temperature then slowly add them to the mixture mixing on low speed.
- Scrape the bowl once then continue blending on low speed until completely incorporated, no more than 3 minutes.
- Refrigerate for 1 hour.
- Portion into a flexi-pan, silicone molds or muffin tin (sprayed with grease or lined with a muffin cup).
- Use an ice cream scooper so all the portions are the same size.
- Spoon a small amount of the raspberry marmalade in the center of each financier.
- Sprinkle each financier with natural blanched sliced almonds on the top before baking.
- Bake at 325° for 20 minutes depending on how big your baking mold are.
- Look for golden brown color and the cakes should rise slightly.
- Carefully remove from the molds.
- Store covered in an air tight container on the counter for 2 days or in the refrigerator for a week.
- These cakes can be frozen for 1 month.
YOUR OWN NOTES