Almond Kumquat Financiers

Almond Kumquat Financiers 

(14 financiers)

Yesterday I came back from Berlin, it was such an inspiring city with lots of beautiful green spaces perfect to watch the sunset.

Today’s recipe is about some small and delicate French pastries called financiers, they are light and moist, and browned butter gives them a very special nutty taste. I thought candied oranges were too big for this small pastries so inspired by one of my favorite blogs, Canelle et Vanille, I decided to make them with candied kumquats instead. Besides, I am lucky to have a kumquat tree in the garden so I had no excuse.

Ingredients

Financiers

- 80g almond flour

- 4 egg whites

- 50g all-purpose flour

- 120g confectioner’s sugar

- 140g butter

Candied kumquats

- About 8 kumquats

- 100ml water

- 100g granulated sugar

Directions

Candied kumquats

1 – Bring to boil enough water to cover the kumquats in a saucepan.

2 – Once the water is boiling, put the kumquats in the pan and boil them for 30 seconds. Drain them and discard the water. Repeat the process twice.

3 – Pour 100ml of water and 100g of sugar in the saucepan and keep stirring until the sugar has completely dissolved. Bring the water with sugar to boil and once its boiling, add the kumquats, reduce to medium - low heat and let them simmer for 20 minutes.

4 – Transfer the kumquats to a rack and let them dry for four or five hours. I must say I didn’t wait that long and I used them straight away.

Financiers

1 – In a bowl mix confectioner´s sugar, almond flour, and flour.

2 – Add egg whites and beat until combined.   

3 – Cut the butter into pieces and place them on a saucepan, then heat over medium heat. As it melts, stir continuously until the color starts to look brown, then pour the butter onto the bowl and mix until perfectly combined.

4 – Chill the batter on the fridge for 30 minutes.

5 – Pour the batter on greased financier molds and top them with the candied kumquats.  

6 – Bake them on a preheated oven at 185°C for 10 – 15 minutes, until the edges turn golden.