6 Serves
85 Mins
Brown the butter in a saucepan, then let it cool slightly.
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PalestinianVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
135 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
265 mg / 1,250 mgPotassium
623 mg / 4,700 mgSodium
324 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
9 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Whisk together the almond flour, powdered sugar, and all-purpose flour.
Whisk in the egg whites and cooled brown butter until the batter is smooth.
Divide the batter into financier molds and bake until golden around the edges.
12
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Chinese
Indian