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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a small saucepan. Continue to cook, watching closely, until the milk solids turn brown. Be very careful, as they will turn from brown to black-burnt in a split second. | 2. Mix almonds and sugar in a medium saucepan. Add egg whites and cook over low heat, stirring constantly with a wooden spoon. When the mixture is runny, slightly opaque and hot (about 2 minutes), remove from heat and stir in flour. Add melted butter slowly. Transfer to a bowl, cover tightly with plastic wrap (press plastic against surface of batter), and chill at least 1 hour, or up to 3 days. | 3. Preheat oven to 400°F Butter 12 financier molds or 12 mini-muffin cups, dust with flour, and discard excess (or use butter-and-flour baking spray). If using individual molds, line them up on a cookie sheet. | 4. Fill each mold/cup almost full (about 3 tbsp each). Bake for 13 minutes or until golden and springy to the touch. Cool a few minutes, then turn out onto a rack to cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3/4	cup	unsalted	1026.0	47.141999999999996	32.058	86.4
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
almond	1	cup	ground	1927.12	0.0	0.0	218.0
egg white	6			102.96	1.4454	21.581999999999997	0.3366
purpose flour	2/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.