Adapted from an epicurious recipe.
- Carbohydrate 1.93871988918762 g
- Cholesterol 18.6135254155646 mg
- Fat 7.09268401452611 g
- Fiber 0.638869814581917 g
- Protein 0.992868043795229 g
- Saturated Fat 4.4488816405274 g
- Serving Size 1 1 Serving (28g)
- Sodium 61.4365790396984 mg
- Sugar 1.2998500746057 g
- Trans Fat 0.521143553377873 g
- Calories 73 calories
Step-by-step
- Preheat oven to 375 degrees. Line a mini-muffin tin with paper liners, or coat the muffin cups with non-stick spray.
- Melt the butter (3/4 cup plus 1 Tbsp.) in a medium saucepan over medium heat. Simmer until butter browns, and continue simmering until the butter is fragrant and dark brown but not burned (about 6-7 minutes). Scrape the butter and all the browned solids into a medium bowl. Let cool for five minutes.
- Whisk the almond meal, GF flour mix, and salt together in a medium bowl. Whisk in the 1 1/2 cups + 2 Tablespoons of powdered sugar. Add the egg whites and mix until smooth (do not beat). Fold in the honey.
- Fold the browned butter into the mixture.
- Pour a generous tablespoon of batter into each prepared muffin cup. Top each cup with 3-4 blackberry halves.
- Bake until the financiers are golden brown on top and just baked through, about 15-18 minutes. Let them cool in the pan for 10 minutes, then remove from pan. Serve warm or at room temperature, and dust with powdered sugar just before serving.
Almond meal carries the highest unit cost in this recipe, making proper storage essential to prevent rapid rancidity from its natural oils. Keep leftover almond flour in the freezer inside an airtight container to extend its shelf life by up to six months. Financial thrift in baking relies on utilizing every gram of expensive nut flours without waste. Financiers stale quickly due to the moisture content from fresh fruit, so planning portion sizes prevents discarding day-old pastries.
- Brown the butter over medium heat for six to seven minutes, watching closely for dark brown foam and a nutty aroma without letting the solids turn black.
- Whisk the egg whites only until smooth rather than beating them into stiff peaks, preventing unwanted air pockets that disrupt the dense, moist crumb structure.
- Cool the browned butter for exactly five minutes before incorporating it so the residual heat does not cook the egg whites prematurely.
- Store baked financiers in a single layer at room temperature for up to two days, or freeze them unglazed for up to one month.
Exceeding the baking time by even two minutes dries out the delicate crumb. Proper cooling in the pan for ten minutes prevents structural collapse during removal.
