Traditional financier with toasted unpeeled almonds

Recipe

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ingredients	preparation
115g icing sugar 85g weak flour 2g salt 215g egg whites 25g honey 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.

ingredients

preparation

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.