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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is also known as a friand. It comes from France and is served in pastry shops. The real shape is an oval. But it works in a regular muffin pan also. This recipe combines the best of 3 recipes. Possibilities include adding chcolate, blueberries, raspberries or ? Read more ? Put them in the middle by only putting a partial amount of batter in the pan and then cover with the rest of the batter. Ingredients:
1 cup almond flour or meal |
1 1/2 cup powdered sugar |
1/2 cup unbleached all-purpose flour |
pinch of salt |
6 egg whites, whisked till frothy |
3/4 cup unsalted butter, melted and cooled |
12 - 1 inch pieces of slightly cooked and cooled rhubarb |
Directions:
1. Preheat oven to 450F (230C)
2. Butter the muffin pan.
3. Combine and mix with fork in a large bowl: almond flour, sugar, flour and salt.
4. Add egg whites and mix with whisk until thoroughly blended.
5. Add butter and whisk thoroughly.
6. Mixture will be pourable.
7. Spoon batter into muffin pans, filling them by only 1/2.
8. Place a piece of rhubarb in center of each.
9. Finish spooning batter covering rhubarb. Pans will be 3/4 full.
10. Place muffin tin in center of oven.
11. Bake until they just begin to rise; about 6 min.and reduce heat to 400F (200C).
12. Bake till they are a light brown and begin to be firm, about 7 minutes.
13. Turn off the heat and leave them in the oven 7 more minutes.
14. Remove from oven and cool for 10 minutes.
15. Remove financiers from pan and dust with powdered sugar.
16. Keep in airtight container. Hold for several days.
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