Traditional financier with toasted unpeeled almonds


Financier with toasted unpeeled almonds

Ingredients Preparation
  • 115g
    icing sugar
  • 85g
    weak flour
  • 2g
  • 215g
    egg whites
  • 25g
  • 115g
    noisette butter
  • 1g
    raising agent
  • 100g
    toasted unpeeled almond powder

Grind the icing sugar, almond, flour, baking powder and salt in the food processor.

Make a shortcrust pastry using the kneading attachment as follows.

Mix the previously ground solids with the egg whites at 40º C and finally the noisette butter at around 50ºC.

Leave to rest for 1 hour in the fridge, with the container covered with cling film in contact with the surface.

Place into the unlined elongated black silicone mould until ¾ full and cool for 1 hour.

Cook at 190ºC in an air oven for 15 minutes.


Decorate with threads of gianduja, candied chestnuts and almond crumble.

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