Preheat the oven to 360˚F (180˚C). In a saucepan, melt the butter until it turns pale and smells slightly of hazelnuts.
Ingrédients
- 1/3 cup (2 3/4 oz./75 g) butter + extra for the molds
- Scant 1/2 cup (1 3/4 oz./50 g) ground almonds
- 2/3 cup unsifted (3 oz./85 g) confectioners’ (icing) sugar
- Scant 1/4 cup (1 oz./25 g) buckwheat flour
- 2 3/4 oz. (75 g) egg white (about 2 1/2 medium whites)
- 2 teaspoons apricot purée
- A little flour for the molds 5 oz. (150 g) chopped dark
- Nougat
Ce qu’il vous faut
Réalisation
Preheat the oven to 360˚F (180˚C). In a saucepan, melt the butter until it turns pale and smells slightly of hazelnuts. Strain the melted butter through
a fine sieve and leave it to cool slightly.
Sift together the ground almonds, confectioners’(icing) sugar and flour. Stir in the egg whites, then add the melted butter and apricot purée.
Mix with a whisk.
Butter and flour rectangular molds (unnecessary if you are using silicone molds). Using a spoon, fill the molds three-quarters full with the dough (the financiers should be at least 1 inch/3 cm thick) and cook for 17 minutes in the oven.
Using a pastry brush, apply a little dough on the financiers and scatter some chopped dark nougat on top. Bake for a further 3 minutes.
Remove the financiers from the oven, unmold them immediately, and enjoy them while still warm.