Financiers are little treats perfect to enjoy with a cup of tea or a gourmet coffee. In this gluten-free version, pecans provide a crunchy texture, chestnut flour adds a touch of sweetness, and coconut sugar lends a slightly caramelized flavor that will delight many palates. Ideal for afternoon tea or after-dinner dessert, this reimagined financier is a true invitation to indulgence.
Ingredients
Preparation
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Preheat the oven to 180°C (350°F/Gas Mark 6) and lightly grease your financier molds if necessary. I used a mini financier silicone mold; I made 27.
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To make brown butter: Melt the butter in a saucepan over medium heat until it turns golden and gives off a nutty aroma. Strain to remove any residue and let it cool slightly.
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Prepare the dough: Mix the almond flour, coconut sugar, and rice/chestnut flour in a large bowl. Incorporate the lightly beaten egg whites with a fork until smooth. Add the cooled brown butter and mix well.
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Add the pecans: Incorporate the chopped pecans into the batter and mix gently to distribute them evenly.
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Fill the molds: Pour the batter into the molds, filling them three-quarters full. Place a whole pecan on top of each financier for decoration.
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Baking: Bake for 12 to 15 minutes, until the financiers are lightly browned around the edges.
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Allow to cool before unmolding.
Note
The financiers keep very well in an airtight container for 3 to 4 days. You can also freeze them to enjoy later.
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