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Hazelnut Financiers
Credit:
Johnny Miller
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
5 tablespoons unsalted butter, plus more for pans
1/2 cup unbleached all-purpose flour, plus more for pans
1/3 cup finely ground blanched hazelnuts (from about 1/2 cup whole), plus 24 whole, toasted, for garnish
1/2 cup sugar
1/2 teaspoon kosher salt
3 large egg whites
1 tablespoon brandy, Cognac, or rum
1/2 cup seedless apricot jam
Gallery
Hazelnut Financiers
Credit:
Johnny Miller
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Hazelnut Financiers
Credit:
Johnny Miller
Hazelnut Financiers
Credit:
Johnny Miller
Hazelnut Financiers
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 5 tablespoons unsalted butter, plus more for pans
- 1/2 cup unbleached all-purpose flour, plus more for pans
- 1/3 cup finely ground blanched hazelnuts (from about 1/2 cup whole), plus 24 whole, toasted, for garnish
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 3 large egg whites
- 1 tablespoon brandy, Cognac, or rum
- 1/2 cup seedless apricot jam
Directions
Preheat oven to 400 degrees. Brush 24 cups of mini tart pans with butter; dust lightly with flour, tapping out excess. Melt butter in a small skillet over medium-high heat. When it begins to sizzle, reduce heat to medium. Cook, swirling skillet occasionally, until butter is browned and fragrant. Skim foam from top, leaving liquid butter behind; remove from heat and let cool.
Whisk to combine flour, ground hazelnuts, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in brandy. Pour in cooled butter, leaving any dark brown sediment in skillet; whisk to combine. Let batter stand at room temperature 20 minutes or, covered, up to 1 day.
Spoon 1 heaping teaspoon of batter into each prepared cup, filling each about two-thirds full. Place pans on baking sheets and bake, rotating halfway through, until a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to a wire rack to cool 10 minutes before unmolding.
Heat jam in a small saucepan over medium, stirring, until melted. Let cool 5 minutes, then brush some over each cake. Place 1 hazelnut on top. Cookies are best served the same day they are baked.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Hazelnut Financiers
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All Reviews for Hazelnut Financiers
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
