Two-Bite Raspberry Financiers

Two-Bite Raspberry Financiers

Ingredients:
½ cup (1 stick) unsalted butter, cut into 1-inch pieces, plus more for greasing the pans
¾ cup almond flour ()
¼ cup all-purpose flour
⅔ cup confectioners’ sugar
½ teaspoon baking powder
⅛ teaspoon kosher salt
5 large egg whites
1 teaspoon raw honey
½ teaspoon vanilla extract
½ pint (1 cup) red raspberries

Directions:
Heat the butter in a small pan over medium-high heat, stirring it constantly. Keep stirring
as the butter begins to bubble and foam. It will begin to brown in about 3 to 4 minutes
(you’ll see small bits on the bottom of the pan). When it does, remove it from the heat and
set aside. Note that the butter goes from brown to burned very quickly.
Put the flours, sugar, baking powder, and salt in the blender and run for 10 seconds on
high. Using a spatula, scrape the flours from the bottom of the mixer and run for another
10 seconds. Add the egg whites, honey, and vanilla; pulse three times. Do not overmix.
Transfer the batter to a bowl and stir in the browned butter. Cover with plastic wrap and
refrigerate for at least 2 hours or up to 5 days.
Heat the oven to 400°F. Thoroughly butter a 24-cup mini muffin pan. Remove the batter
from the refrigerator and stir. Fill each cup with a tablespoon of batter and top with one or
two red raspberries.
Bake for 13 to 15 minutes or until the financiers are lightly browned and they spring back
to the touch.
Spinach Egg Cups
makes 12 egg cups
Made in a cupcake pan, these egg cups could be likened to a crustless quiche. They’re
good on their own, but also make divine breakfast sandwiches placed between two slices
of thick, buttered toast. Another option: Serve them on a bed of lightly dressed greens for a
simple lunch.
1-inch piece shallot, skin removed