I don't think I've ever been so behind with my posting... No worries, this will be my only remark about time! I usually shoot whatever looks like a good recipe, a different version or a featured recipe. After that, I choose what to post without much thinking. Checking my recipes to post, I counted around 20 queuing... My mind was made: I will not shoot before posting at least half of those! Whilst reading Food Blogga I realized Susan was hosting Sugar High Friday, under the theme berries! I *just* love berries!! I wasn't entering until those raspberry financiers looked fitting to the theme, and I could keep my promise!
5 Tbsp unsalted butter, cut into pieces
5 Tbsp sliced almonds
2/3 cup superfine sugar
1/4 cup all purpose flour, sifted
1/2 tsp baking powder
3 large egg whites
pinch of salt
1/3 cup fresh raspberries
1/4 tsp rose extract, or to taste (optional)
Place the butter in a small saucepan over moderate heat until lightly golden, about 3 minutes. Set aside. In a food processor, put the almonds, sugar, baking powder and flour, and pulse until no almond chunks are visible. Add the egg whites, lightly beaten with a pinch of salt, and the rose extract, and mix until smooth. Mix in the butter. Cover with plastic wrap and refrigerate for at least 3 hours or best overnight.
Preheat the oven to 180ºC (360ºF). Stir the mixture briefly to deflate it. Spoon the batter into each mold and sprinkle with the berries over the top. Bake for 15-20 minutes or until golden. Remove and allow to cool on a wire rack. Dust with powdered sugar to serve.
* Financiers, also called Friands, are small almond cakes, usually with a rectangular or trapezoid shape. Round molds can also be used, like muffin tins. I used heart shaped silicone molds.
I'm submitting my raspberry financiers to this month's Sugar High Friday, hosted by Susan at Food Blogga, and originally created by Jennifer at the Domestic Goddess.