What a weekend I had! It was one of those weekends where you are incredibly busy, but with lots of fun things. It started with my last long hard run before the San Diego Rock and Roll Marathon on June 2nd, this is going to be my 5th full marathon. I can’t believe how quickly this marathon has snuck up on me, but I think I say that about all of them. I’m really looking forward to it along with the couple days of vacation I will be spending relaxing on the beach and eating every second I have the chance! After my run, I headed off to a Sur la Table cooking class with my friend and coworker. The class we were taking was Petite Sweet Treats. We learned how to make Almond Financiers, Lavender Whipped Cream filled Profiteroles, a Lemon Meringue Tart, and Madelines. They were all very fun to make as well as eat, talk about a delicious lunch!
After class and some shopping at Sur la Table (how could I not!) I rushed home to get ready for a BBQ we were having that night to preview my tv debut on My Family Recipe Rocks! I had a great time cooking and being with family, and was excited to share my tv experience with them as well as make the Black Bean & Corn Salsa Salad that I made on the show. Sunday was a day to be filled with baking. I knew I wanted to make the Almond Financiers that we made in class on Saturday, but I also knew that me being me I wanted to modify this recipe to make it slightly healthier and add some twists to it.
Aren’t they cute! I think I have a thing for making mini desserts. So, the first addition I made to the original recipe was baking a raspberry in the middle. With raspberries in season I figured this would be a perfect addition. I also decided to bake these in a mini muffin tin instead of the traditional rectangular mold. The other flavor additions I added were unsweetened shredded coconut, lemon zest, and just a touch of almond extract. The flavors all came together amazingly!
The next step was to figure out how and if I could make these a little more healthy and still keep the wonderful flavor that they had in class. The changes I made were cutting out a 1/4 cup of butter, using whole wheat pastry flour in place of the all purpose flour, and cutting back on the amount of sugar used. Thankfully all of my substitution, eliminations, and additions were for the best and made for a great Financier!
The final change and probably my favorite along with the addition of the raspberry was browning the butter. Lets talk about browned butter…it’s amazing! If you’ve never done it, do it! It adds an delicious slightly nutty flavor that just can’t be beat. I get such satisfaction when I perfectly brown my butter, yes I know this is strange. Just try it and you too will feel the pride and satisfaction in creating this wonderful flavor.
- 1 cup ground almond meal
- 1 1/3 cups confectioners' sugar
- 1/2 cup whole wheat pastry flour
- Pinch of kosher salt
- Zest of a lemon
- 1/3 cup shredded unsweetened coconut
- 3/4 cup (4-5 large eggs) egg whites, room temperature
- 1/2 cup unsalted butter, melted (I browned mine) and cooled
- 1/8 t. almond extract
- Pint of raspberries
- Confectioners' sugar for dusting
- Preheat oven to 425 degrees.
- Line a mini muffin pan with liners and lightly spray with cooking spray, set aside.
- In a large bowl whisk together the almond meal, confectioners' sugar, flour, salt, coconut, and lemon zest.
- Make a well in the center of the dry mixture and add in the cooled browned butter, egg whites, and almond extract.
- Fold the dry ingredients into the wet until thoroughly combined (you made need to whisk it if the egg whites won't combine).
- The mixture should be fairly thin, slightly thicker than pancake batter.
- Using a spoon or small cookie scoop, fill each mini muffin cup about 3/4 of the way full.
- Place a raspberry in the center of each muffin cup.
- Bake the Financiers for approximately 10-12 minutes or until golden on the outside.
- Cool on a wire rack.
- Once cooled dust with confectioners' sugar for serving.