December 24, 2016 by dgarnett2013
Walnut Financiers: Claire Ptak in The Guardian, Dec 2016
- 100g unsalted butter, plus extra
- 100g walnuts, fresh or dried
- 100g ground almonds
- 100g caster sugar
- 100g icing sugar
- 50g plain flour
- A pinch of salt
- 4 egg whites
- 50g espresso or strong coffee
For the glaze
- 200g golden icing sugar
- 60g espresso or strong coffee
Preheat the oven to 180℃/350F/gas mark 4, and grease a financier mould with melted butter.
To make the brown butter, melt it in a pan and continue to heat until the milk solids have turned golden. Set aside to cool a little.
Grind the walnuts, almonds, caster sugar and icing sugar in a food processor. Add the flour and salt.
Add the egg whites and coffee to the dry ingredients, whisking until smooth. Mix in the warm brown butter. Pour evenly into the prepared tins. Bake for 18-20 minutes.
To make the glaze, whisk together the golden icing sugar and coffee. Pour over the financiers once they have cooled completely.
Made to eat over Christmas, when Josh and Meredith were here with 4 year old Maisie and baby Alice, 9 months.