Ingredients
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6 tablespoons Unsalted Butter
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4 Egg Whites
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120 g Almond Flour
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170 g Granulated Sugar
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45 g Flour
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1 tablespoon Vanilla Extract
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1/8 teaspoon Salt
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1/2 cup Almondssliced
Directions
Steps
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1
Done
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Preheat the oven to 375ºF and butter the insides of 24 mini muffin tins generously with softened, not melted, butter, making sure the butter the upper rims of the indentations. |
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2
Done
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In a mixing bowl, use a hand whisk to combine the almond flour, flour and salt. Beat the egg white and sugar until snowy or until soft peaks form. |
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3
Done
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Add the dry ingredients to the wet and fold them in gently with a rubber spatula until just combined. Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated. |
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4
Done
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Place the batter in a piping bag and pipe into a Financier Pan. Top each financier cake with a few sliced almonds. Bake for 15 to 17 minutes, until nicely browned. Remove from the oven, and let cakes cool before removing them from the mold. |
