Honey-Hazelnut Financiers
Elegant French almond cakes made with brown butter, hazelnuts and honey. These rich, nutty financiers have a delicate texture and golden-brown crust topped with chopped hazelnuts.
Ingredients
- •10 tablespoons unsalted butter
- •1¼ cups skin-on hazelnuts
- •½ cup all-purpose flour
- •½ teaspoons kosher salt
- •1 whole vanilla bean
- •2 tablespoons honey
- •3 large egg whites
- •¾ cup dark brown sugar
Cooking Instructions
- 1.
Preheat oven to 350°. Butter eight 3x2" mini loaf pans or a standard 12-cup muffin pan. Toast 1 cup hazelnuts on a small rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool (do not remove skins). Pulse hazelnuts, flour, and salt in a food processor until finely ground.
10 min
- 2.
Place 10 tablespoons butter in a small saucepan. Scrape in seeds from vanilla bean; add pod. Cook over medium heat, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Discard pod and scrape vanilla butter into a medium bowl. Whisk in honey.
8 min
- 3.
Increase oven heat to 400°. Whisk egg whites in a large bowl just to break up, add brown sugar, and whisk until mixture is smooth. Fold in dry ingredients in 2 additions, then fold in butter mixture just until smooth.
5 min
- 4.
Coarsely chop remaining 1/4 cup hazelnuts. Scrape batter into pans and top with hazelnuts. Bake financiers until golden brown and a tester inserted into the center comes out clean, 15-20 minutes for loaves, 10-15 for muffins. Let cool 5 minutes in pans, then transfer to a wire rack. Let cool completely.
20 min
- 5.
DO AHEAD: Financiers can be made 1 day ahead. Store tightly wrapped at room temperature.
