These sweet little gluten-free mini cakes are a French classic. They are the perfect afternoon snack served alongside a hot cup of tea. Almond meal, hazelnut flour and amaranth flour can be found in most specialty or upscale markets.
Nutty Raspberry Financiers
1/2 cup almond meal
1/3 cup hazelnut flour
1/4 cup amaranth flour or white rice flour
1/2 cup granulated sugar
1/4 tsp. kosher salt
1 vanilla bean
7 Tbs. unsalted butter
4 large egg whites
24 raspberries
Confectioners’ sugar for serving
Position a rack in the middle of the oven and preheat to 350 degrees F. Line 8 standard muffin cups with paper liners or grease with butter. Line a baking sheet with parchment paper. Spread the almond meal and hazelnut flour on the prepared sheet and bake until fragrant, about 5 minutes. Let cool.
In a bowl, using a whisk, combine the toasted almond meal and hazelnut flour, amaranth flour, granulated sugar and salt. Split the vanilla bean and scrape out the seeds with the back of a paring knife. In a small saucepan, combine the vanilla bean and seeds with the butter. Cook over medium heat until the butter melts, starts to brown lightly and has a nutty aroma. Let cool for 3 to 4 minutes.
Beat the egg whites into the dry ingredients. Add the melted butter mixture in 3 additions, mixing well after each.
Divide the batter between the muffin cups and top with the raspberries, pressing them gently into the batter. Bake until the financiers are lightly golden brown, 18 to 20 minutes. Remove from the pan and let cool on a wire rack. Dust with confectioners’ sugar before serving. Makes 8 financiers.
Find more irresistible homemade treats in our new cookbook, Williams-Sonoma Home Baked Comfort.
Peggy 
Big Mama 
Cathy 
Mary H 
Madelyn Seckler 
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