I told my husband this week that one would gauge my stress level by the number of books on hold in my library account. I came home on Friday with three great baking books, one on pound cakes, one on bundt cakes, and the last on baking in general. While going through them, I found this extremely easy recipe, which was originally created by David Lebovitz.

As reported by Wikipedia, “a financier (French pronunciation: ​[fi.nɑ̃.sje]) (formerly known as a visitandine (French pronunciation: ​[vi.zi.tɑ̃.din])) is a small French almond cake flavored with beurre noisette, usually baked in a small mold. Light and moist with a crisp, eggshell-like exterior,^[3][4] the traditional financier also contains egg whites, flour, and powdered sugar. The molds are usually small rectangular loaves similar in size to petits fours. Originally made by the Visitandine order of nuns in the 17th century, the financier was popularized in the 19th century. The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. According to another tradition, the cake became popular in the financial district of Paris surrounding the Paris stock exchange, as the cake could easily be stored in the pocket for long periods without being damaged.”

I used a mini muffin pan, instead of the regular one indicated in the recipe; I like the idea of bite size pastry, especially if European. One can substitute blackberries for raspberries, or even blueberries if they are in season. These versatile sweets are extremely easy to make and provide a blank canvas to your creativity and imagination. And they are absolutely a great way to use up your egg whites that have been laying around in your fridge! My oven has been misbehaving, so my financiers didn’t come out as crispy and golden brown as they should have. They were still a big hit!

ENJOY!

Gluten-free Berry Financiers

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy

Prep time

30

minutes

Cooking time

39

minutes

Ingredients

• 98 g 98 unsalted butter – 7 Tablespoons

• 200 g 200 sliced blanched almonds – 1 3/4 cups

• 100 g 100 granulated sugar – 1/2 cup

• 60 g 60 confectioners’ sugar – 1/2 cup

• 40 g 40 Simona’s Flour Mix – 4 Tablespoons

• 3/4 teaspoon 3/4 salt

• 120 g 120 egg whites – 4 large

• 1/2 teaspoon 1/2 almond extract

• 175 g 175 fresh raspberries – 1 pint

• as needed as needed apricot jam, for brushing

Directions

• Preheat the oven to 350°F. Butter a 12-cup muffin tin, or a 24 mini muffin tin.
• In a sauté pan, heat the butter until it begins to sizzle. Continue to cook over low heat until the edges darken and the butter gives off a nutty flavor. It’ll sputter and splatter a bit as the water cooks off, so be careful. Remove from heat, and set aside.
• In a food processor, grind the almonds with the granulated sugar and confectioners’ sugar, the flour, and the salt. While the machine is running, add the egg whites and the almond extract. Stop the machine, and add the butter, pulsing as you add it, until the butter is just mixed.
• Divide the batter evenly amongst the buttered muffin tins, and poke 2 berries into the top of each one.
• Bake until each cake is browned on top, about 18 to 20 minutes for a regular muffin tin, 10 to 12 minutes for a mini muffin tin . While still warm, brush tops with apricot jam.

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