Financiers are perfect little treats to accompany a cup of tea or a gourmet coffee. In this gluten-free version, the pecans provide a crunchy texture, the chestnut flour, a little sweetness and the coconut sugar, a slightly caramelized taste that will appeal to many palates. Ideal for snacks or the end of a meal, this revisited financier is a real invitation to indulge in indulgence.
Ingredients
Preparation
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Preheat the oven to 180°C (th. 6) and lightly grease your financier molds if necessary. I used a mini financier silicone mold; I made 27.
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Make the browned butter: Melt the butter in a saucepan over medium heat until it turns golden brown and gives off a nutty scent. Filter to remove residue and leave to cool.
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Prepare the dough: Mix the almond powder, coconut sugar and rice/chestnut flour in a large salad bowl. Add the egg whites, lightly beaten with a fork, until smooth. Add the warmed brown butter and mix well.
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Add the pecans: Incorporate the chopped pecans into the dough 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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Cooking: Bake for 12 to 15 minutes, until the financiers are lightly browned around the edges.
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Let 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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