Hazelnut financiers

Hazelnut financiers

By
From
A la Mere de Famille
Makes
12
Prep
10 mins
Cooking time
13 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
50g hazelnuts
80g unsalted butter
150g icing sugar
50g ground hazelnuts
60g plain flour
2g baking powder
5 egg whites

Equipment

Quantity Ingredient
financier moulds

Method

  1. Making the batter

    Preheat the oven to 160ºC. Put the hazelnuts on a baking tray and roast in the oven, keeping a careful eye on their colour. To check they are done, break open a hazelnut — it should be lightly coloured inside. Remove from the oven and set aside to cool.
  2. Meanwhile, gently melt the butter in a saucepan over low heat until it starts to foam and turn a light brown colour. (Gently melt the butter. First it will bubble, then sizzle. Once all of the water in the butter has evaporated and it takes on a hazelnut (‘noisette’) colour, pour it into a cold container so it doesn’t keep cooking and burn.)
  3. Remove from the heat. Combine the icing sugar, ground hazelnuts, flour and baking powder in a mixing bowl. Add the egg whites and continue to stir while incorporating the butter.
  4. Baking

    Preheat the oven to 190ºC. Pour the batter into lightly greased financier moulds. Break up the hazelnuts and scatter them over the financiers. Bake for 13 minutes.

Storage:

  • Financiers can be stored in an airtight container for up to 5 days.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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