Buckwheat Financiers
Buckwheat financiers are a delightful twist on the classic French tea cake, which dates back to the 19th century. Traditionally shaped like gold bars, financiers were originally crafted by Parisian pastry chefs to appeal to wealthy financiers seeking a refined treat.
These little cakes are celebrated for their nutty flavor, thanks to browned butter and almond flour, and their irresistibly crisp crust that gives way to a soft, fluffy interior. The addition of buckwheat flour brings a rustic, earthy note. Perfect with coffee or tea, buckwheat financiers are a testament to the timeless charm of French patisserie.
Ingredients
1 1/4 cup almond flour
1 1/4 cup confectioners sugar
1/2 cup butter (1 stick)
1/3 cup buckwheat flour
4 large egg whites (room temperature)
1 teaspoon almond or vanilla extract
1/8 teaspoon salt
Optional: slivered almonds for topping
Instructions
Preheat the oven to 350 degrees fahrenheit.
Brown the butter- Heat a skillet to medium heat and add the butter. Once the butter is melted and begins to sizzle, begin stirring frequently until brown bits form on the bottom of the pan. Pay close attention here as you do not want the brown bits to turn black. Once the butter begins to turn a slightly brown color (about 5 minutes), take off the heat and pour into a heat proof bowl. Let cool for at least 20 minutes.
In a mixing bowl, whisk the almond flour, buckwheat flour, confectioners sugar, and salt.
In a second mixing bowl, break open the eggs and pass the yolk between the two egg shells until all of the whites have fallen into the bowl. Stir in the vanilla or almond extract.
Add the wet ingredients to the dry and stir well. Once the butter has cooled, add it to the batter (including the little brown bits- that is where the flavor comes from), and stir until uniform in texture.
Grease a mini-muffin pan with softened butter. Fill the wells about 3/4 of the way full. Optional: add 2 slices of almond to the top of each one. Place the tray in the oven and bake for 15-20 minutes, until the edges begin to get golden and a toothpick inserted into the center of one comes out clean.
Once baking has finished, remove from the muffin tin to a cooling rack. Wait at least 20 minutes before eating so that the sugar can make the crust crispy as it hardens.
Enjoy with a hot cup of coffee or tea!
Makes 24 mini-muffin sized financiers.
Notes:
Do not use muffin liners/papers in this recipe, or you will not get the crispy edges that financiers are known for.
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