Financiers are the small rectangular or ingot-shaped cakes most appreciated in French pastry. Its unique texture—crispy on the edges and moist in the center—comes from noisette (brown) butter and ground almonds. They are naturally gluten free.
Mediterranean
Gluten-free almond and lemon financiers
French browned butter and almond financiers with lemon zest. Small gluten-free cakes that are crispy on the outside and moist on the inside.
- Spain
- Dessert
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 150 kcal
- Protein 3 g
- Fiber 1 g
- Carbohydrates 12 g
- Fat 10 g
- Sodium 60 mg
Story behind the dish
Preparation
Gluten-free almond and lemon Financiers is a preparation from Spain with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 120 g of butter.
- Have ready: 120 g of ground almonds.
- Have ready: 120 g of powdered sugar.
- Have ready: 3 egg whites.
- Have ready: Zest of 1 lemon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the butter in a saucepan until it turns hazelnut color and…
Brown the butter in a saucepan until it turns hazelnut in color and has a nutty scent. Strain and cool for 10 min. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Mix the ground almonds with the powdered sugar and salt
Mix the ground almonds with the powdered sugar and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the egg whites without whipping
Add the unwhipped egg whites, vanilla and lemon zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Stir in browned butter; mix until homogeneous mass
Stir in browned butter; mix until homogeneous mass. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Refrigerate 30 min
Refrigerate 30 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Llena moldes de financier o mini muffin hasta ¾
Fill financier or mini muffin molds up to ¾. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 200°C for 12-15 min until the edges are golden brown.
Bake at 200°C for 12-15 min until the edges are golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Let cool in mold for 5 minutes before removing from mold.
Let it cool in the mold for 5 minutes before removing it from the mold. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Do not overcook fish or shellfish: remove as soon as it becomes opaque or the clams open.
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