Blackberry Financiers

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Blackberry mini muffins (financiers)
I made these delicious little treats when I came across this recipe years ago, and unfortunately my torn out page from that Bon Appetit magazine doesn’t show the author or I would absolutely credit them, salute them, or kiss them full on the mouth for these wonderful “mini muffins”. I had never heard of “financiers”, which are defined as “small, delicate French almond cake pastries known for their rich flavor from browned butter and almond flour, and their springy, moist interior with a crisp exterior.” Browning the butter gives the flavor so much depth, and the ground almonds give these such an interesting texture.
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Blackberry mini muffins (financiers)

Blackberry Financiers

  • Author: Yael
  • Total Time: 35 minutes
  • Yield: 24
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Description

I know all of my fellow Schitt’s Creek fans will smirk when you get to the part where you need to “fold in the honey” and the browned butter.  Folding is simply the technique of using a rubber spatula or wooden spoon to gently incorporate something into your batter, pulling the batter from underneath (up and over).  I wish I’d been there to whisper that to David and Moira when they made those enchiladas.

Ingredients

Units Scale
  • 1/2 cup + 5 tablespoons unsalted butter
  • 1 cup sliced almonds
  • 1/2 cup flour
  • 1 1/2 cups + 2 tablespoons confectioner’s (powdered) sugar, plus more for dusting
  • 5 large egg whites
  • 2 tablespoons honey
  • 2 cups fresh (or frozen and thawed) blackberries, halved

Instructions

  1. Melt the butter in a medium saucepan over medium heat. Simmer until browned bits begin to form.
  2. Continue to simmer, frequently scraping up any browned bits at the bottom of the pan, until fragrant and dark brown, but be very careful not to let it burn (6-7 minutes).
  3. Scrape the butter and all the browned bits into a medium bowl, and allow to cool for 3-4 minutes.
  4. In the meanwhile, process the almonds and the flour in a food processor until the nuts are finely ground. Transfer to a medium bowl. Whisk in 1 ½ cups plus 2 tablespoons of powdered sugar.
  5. Add the egg whites and mix until smooth. Fold in the honey. Then fold in the browned butter.
  6. Arrange a rack in the middle of the oven and preheat to 375°. Coat a mini muffin pan with nonstick spray or Baker’s Joy.
  7. Spoon a generous tablespoon of batter into each prepared muffin cup, and top each one with 3 or 4 blackberry halves.
  8. Bake until the cakes are golden brown and just cooked through, about 15-16 minutes. Let cool in the pan for 10 minutes before you remove them from the pan.

Serve warm or at room temperature. Dust with powdered sugar before serving.

Notes

I recommend using Baker’s Joy baking nonstick spray if you can find it. Nonstick sprays can sometimes leave a permanent residue on your baking pans.

Do ahead: The batter can be made up to 3 days ahead if need be. Cover and chill.

Recommended tools and equipment: Mini muffin pan, mini food processor, rubber spatula, strainer for dusting powdered sugar, or a powdered sugar shaker.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Cuisine: French

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