12 Serves
58 Mins
Preheat your oven to 190°C and lightly grease your financier molds.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
41 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
266 mg / 4,700 mgSodium
215 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
15 mgNet Carbs
19 gAlcohol
0 gIn a saucepan, melt the unsalted butter over medium heat until it turns a nutty brown color, then set aside to cool slightly.
In a large mixing bowl, whisk together the almond flour, powdered sugar, and matcha tea powder until well combined.
Gently fold in the egg whites until the mixture is smooth, then stir in the browned butter until fully incorporated.
Divide the batter evenly into the prepared financier molds and bake for 12 to 15 minutes until the edges are golden and the centers spring back.
Allow the financiers to cool in the molds for 5 minutes before transferring them to a wire rack to cool completely.
8
g58
g14
g
Japanese
Italian