GF Brown Butter Raspberry Financiers

These Brown Butter Raspberry Financiers are made with both Almond and Chestnut flour, giving them the nicest nutty flavor ever!

Prep Time 10

Bake / Cook Time 10

Total Time 20

Equipment

Ingredients

▢ 5 tbsp (70 g) butter (Melted)
▢ 1/2 cup (55 g) almond flour
▢ 3 Tbsp (45 g) chestnut flour
▢ 3/4 cup (90 g) powdered sugar
▢ 1/4 tsp (1 g) baking powder
▢ 1/8 tsp (0.75 g) sea salt
▢ 1/2 cup (120 g) egg whites
▢ 1/2 Tbsp (10 g) Lavender Honey
▢ 1/2 tsp (2 g) vanilla extract

Instructions

Place your Fluted Flexipan® Tray on the top of your medium perforated baking sheet. Set aside.
Preheat oven to 375F/190C.

RASPBERRY FINANCIER CAKES

Place butter in a small sauce pan and heat on medium until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5min). Pass your brown butter through the sift. Set aside.
In a mixing bowl, whisk together the almond flour, chestnut flour, baking powder, powdered sugar and sea salt. Make a well, add the egg whites, the vanilla extract, lavender honey and the cooled brown butter, and whisk gently until smooth.
Spoon your Batter into your Flexipan®. Arrange your raspberries on top.

BAKE!

Bake for 10 minutes at 375F/190C. (Every oven heats differently, monitor your cakes from 8min). It is ready when the toothpick inserted into the center comes out clean.
Once your GF Brown Butter Raspberry Financiers are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!

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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com