.jpg&w=3840&q=75)
12 Serves
63 Mins
Preheat your oven to 190°C and grease your financier molds thoroughly.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
70 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
315 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
26 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 gIn a small saucepan, melt the unsalted butter over medium heat until it turns golden brown and smells nutty, then set aside to cool.
In a large mixing bowl, whisk together the ground almonds, powdered sugar, and all-purpose flour.
Gently fold in the egg whites until the mixture is smooth, then slowly incorporate the cooled browned butter.
Pour the batter into the prepared financier molds and bake for 15 to 18 minutes until golden brown and firm to the touch.
0
g0
g0
g
