Almond Financiers
 
Makes 12
Ingredients
  • ¼ cup (57 grams) unsalted butter, melted
  • 1¼ cups (284 grams) unsalted butter
  • 1½ cups (144 grams) almond flour, toasted
  • 1¼ cups (150 grams) confectioners’ sugar
  • ½ cup (63 grams) all-purpose flour
  • ¼ teaspoon kosher salt
  • 4 large egg whites (120 grams), room temperature
  • 3 tablespoons (45 grams) fresh lemon juice
  • ⅓ cup (80 grams) McIntosh Applesauce (recipe below)
  • ⅓ cup (43 grams) dried cranberries
  • 1 tablespoon (2 grams) lemon zest
  • 1 McIntosh apple (185 grams), thinly sliced
  • Spiced Simple Syrup (recipe below)
Instructions
  1. Preheat oven to 375°F (190°C). Brush melted butter into 12 (3-inch) brioche à tête molds.
  2. In a medium saucepan, melt 1¼ cups (284 grams) butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. Reserve ¾ cup (170 grams) browned butter. Refrigerate any leftovers for up to 1 week.
  3. In the bowl of a stand mixer fitted with the paddle attachment, sift together almond flour, confectioners’ sugar, all-purpose flour, and salt. With mixer on low speed, add egg whites, one at a time, beating well after each addition. Increase mixer speed to medium. Gradually add reserved ¾ cup (170 grams) browned butter and lemon juice, beating until combined, stopping to scrape sides of bowl. Fold in McIntosh Applesauce, cranberries, and zest.
  4. Pipe batter into prepared molds, filling each about three-fourths full. Layer apples slices across top of batter.
  5. Bake for 20 minutes. Cover with foil, and bake 10 minutes more. Brush with warm Spiced Simple Syrup, and let stand for 10 minutes. Remove from molds, and serve warm. Refrigerate in an airtight container for up to 3 days. Freeze in an airtight container for up to 2 weeks.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/almond-financiers/