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Cherry and Almond Financiers
Categories
Desserts
Themes
Easy recipes
,
Seasonal recipes
,
Sweet recipes
Seasons
Beginner
Time
Preparation time: 20 min
Cooking time: 12 min
Full time: 32 mins
Servings
6
Season
Suitable throughout the year
Ingredients
3
Egg whites(s)
50 + 30
grams Sugar
50
grams Almond flour
50
grams Flour
100
grams Butter
100
grams Pitted cherries
30
grams Sliced almonds
Preparation
Preheat the oven to 200°C (390°F).
Set 6 cherries aside. Wash and pit the remaining cherries, then cut them in half.
Place in a saucepan with 30 g granulated sugar and cook over low heat for about 20 minutes.
Place the Flexipan 6 financier mold on perforated baking tray and fill the indents evenly with the cherry confit and set aside.
Beat the egg whites to stiff peaks in a mixing bowl.
Add 50 g sugar, the flour and almond flour. Combine using a spatula.
Melt the butter in a saucepan and cook until it browns.
Add to the mixture and stir.
Pour on top of the cherry confit and top with the sliced almonds and a whole cherry.
Bake for 20 minutes.