Description
Delicate French almond cakes enriched with brown butter and hazelnuts, served with a warm, sweet-tart cherry compote for a sophisticated dessert.
Ingredients
Scale
For the Crust:
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/2 cup almond flour
- 1/4 cup all-purpose flour
- 1/4 cup finely ground hazelnuts
- 4 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
1. Prepare the Crust:
- Brown the butter in a saucepan over medium heat until golden and nutty, then let cool slightly.
- In a bowl, whisk together powdered sugar, almond flour, all-purpose flour, ground hazelnuts, and salt.
- Gradually whisk in egg whites and vanilla until smooth, then stir in the brown butter until fully combined.
- Pour batter into greased financier molds or muffin tins, filling each 3/4 full. Bake at 375°F (190°C) for 12-15 minutes until golden.
- For the compote, combine cherries, granulated sugar, and lemon juice in a saucepan. Simmer for 10 minutes, then stir in cornstarch slurry and cook until thickened.
- Serve financiers warm with a spoonful of cherry compote on top.
Notes
You can customize the seasonings to taste.