Plum-Blackberry Financiers

The crisp, golden edges sharply contrast the moist interiors, and each bite-size pastry is studded with roasted plums and blackberries, making for a delightful afternoon snack.

Financiers are small French almond cakes enriched with beurre noisette (brown butter). The crisp, golden edges sharply contrast the moist interiors, and each bite-size pastry is studded with roasted plums and blackberries, making for a delightful afternoon snack.

Plum-Blackberry Financiers

Serves | 6 |

  • ¼ cup (½ stick) unsalted butter
  • ⅓ cup super-fine almond flour
  • ¼ cup all-purpose flour
  • ⅓ cup sugar
  • 1 pinch ground cinnamon
  • 1 pinch fine sea salt
  • ⅛ tsp almond extract
  • 3 large egg whites
  • 1½ Tbsp grapeseed oil
  • 1 large plum, cut into slices
  • ⅓ cup fresh blackberries, cut in half lengthwise
  • ⅓ cup roasted and salted pistachios, finely ground
  • ⅓ cup pine nuts

| Preparation | Preheat oven to 350°F. Place a silicone financier mold (approximately 1 ounce capacity per cavity) on a large baking sheet, or spray a mini muffin mold with nonstick cooking oil spray. In a small saucepan set over medium heat, melt butter; continue to cook, stirring while the butter hisses and pops, until toasted brown bits develop at the bottom of the pan and the butter is a deep golden brown (it’ll have a slightly nutty aroma). Pour brown butter into a clean heatproof bowl; set aside to cool.

In a large bowl, whisk together almond flour, all-purpose flour, sugar, cinnamon, sea salt and almond extract. Add egg whites; whisk until combined. Whisk in grapeseed oil and then brown butter. Place batter in refrigerator to chill, 1 hour.

Transfer chilled batter to a large piping bag; snip off the tip and pipe batter into mold until each cavity is half full. Alternatively, use a spoon to fill each cavity halfway. Top each financier with a slice of plum and one to two pieces of blackberry. (Cut plums as needed to fit the mold). Sprinkle each financier with pistachios and pine nuts. Bake, 28 to 30 minutes or until financiers are golden around the edges. Remove from oven and set on wire rack to cool, 5 minutes. Remove from mold and allow to cool completely. Financiers are best enjoyed the day they’re made, but they can be stored in an airtight container for up to three days.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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