Ground almonds are lovely in baking. The recipe for these financiers were adapted from Bourke St Bakery. I made them for a friend and she loved them.
Ingredients
90 g plain flour
150 g ground almonds (I used 120 g ground almonds and 30 g ground tiger nuts)
280 ml egg whites (about 8 egg whites)
250 g unsalted butter, melted
1 teaspoon baking powder
240 g icing sugar
6 raspberries or any other fruit sliced in half
Pre heat oven to 190 degrees C and lightly butter a 12 hole muffin tray.
Mix the ground almonds, flour, baking powder and icing sugar in a bowl. Gradually add the egg whites and whisk, mixing thoroughly. Add your melted butter and mix. Pour the mixture into the muffin tray. Top each muffin with half the fruit and bake for 30 minutes or until the top of the muffins are brown.
Ingredients
90 g plain flour
150 g ground almonds (I used 120 g ground almonds and 30 g ground tiger nuts)
280 ml egg whites (about 8 egg whites)
250 g unsalted butter, melted
1 teaspoon baking powder
240 g icing sugar
6 raspberries or any other fruit sliced in half
Pre heat oven to 190 degrees C and lightly butter a 12 hole muffin tray.
Mix the ground almonds, flour, baking powder and icing sugar in a bowl. Gradually add the egg whites and whisk, mixing thoroughly. Add your melted butter and mix. Pour the mixture into the muffin tray. Top each muffin with half the fruit and bake for 30 minutes or until the top of the muffins are brown.