Blackberry Financiers

blackberry financiers - final 3

Sometimes you’ve just got to bring your coworkers a basket of browned butter and blackberries! We had our monthly office potluck today. I wanted something to curb my appetite as I chugged the morning dose of caffeine, and these treats made me happy to share.

blackberryfinanciers - final 2I couldn’t find a mini-muffin tray on my short grocery trip, so I stuck with regular-size. Larger portions ended up being a blessing here, as it would be all to easy to lose track of how many I’d popped into my mouth in miniature form ..

A batter of ground almonds and flour, egg whites, confectioners’ sugar, and beurre noisette (butter browned ’til it’s nutty and aromatic).

Blackberries, tart and soft, burst into the little cake with each bite, the ground almonds offsetting the spongy, buttered texture with a whisper of a crunch.

And anything dusted with confectioners’ sugar is great for my camera (though not my camera fingers). Here’s to breakfast!

Blackberry Financiers (adapted from Epicurious)

Ingredients:
1/2 cup + 5 tablespoons butter, unsalted
1 1/2 cups confectioners’ sugar (plus more for dusting)
1/2 cup flour
1 cup slivered almonds
5 egg whites
2 tablespoons honey
6 oz. fresh blackberries, halved

Method:

1. Preheat oven to 375 F. In a food processor, mix together flour and almonds until almonds are almost completely ground (though retaining a bit of crunch.) Reserve flour mixture in a large bowl.
2. Meanwhile, heat butter in a medium saucepan over medium heat. Once melted, let the butter brown until golden and nutty, scraping browned bits from the bottom of the pan as the butter heats, about 6 to 7 minutes. Let butter cool in a medium mixing bowl for 5 minutes.
3. Whisk powdered sugar into flour mixture, then add honey. Fold in egg whites. Once butter has cooled, fold into batter.
4. Coat a regular muffin pan with non-stick spray. Fill each cup with 3 generous tablespoons of batter. Top off each cake with four blackberry halves.
5. Bake for 15–16 minutes, until cakes are golden on top. Let cool for ten minutes, then serve (warm or room temperature). Dust with confectioners’ sugar before serving.

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