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Cacao nib financiers Recipe

Light and delicious French cakes made with ground almonds, beurre noisette and cacao nibs.

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.4/5
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  • Caster sugar : 250 g
  • Ground almonds : 100 g
  • Plain flour : 100 g
  • Baking powder : 4 g
  • Unsalted butter : 150 g
  • Egg white(s) : 250 whole
  • Cocoa nibs : 50 g
  • Maldon salt : 1 pinch(es)
  • ETAPE 1

    Sieve the flour and baking powder together and then add the ground almonds and mix well.

  • ETAPE 2

    Place the butter in saucepan, melt to a dark caramel and then remove from the heat.

  • ETAPE 3

    Lightly whisk the egg whites to form a froth and then fold in the dry ingredients. Leave the mixture to rest for 30 minutes.

  • ETAPE 4

    Preheat the oven to 200'C.

  • ETAPE 5

    Pipe the financier mixture into moulds and then bake until golden brown.

  • ETAPE 6

    Remove from the moulds whilst hot and then allow to cool on a rack.

Chef's tip

«Be careful not to over whisk the egg whites, you are looking for a light froth rather than a stiff meringue mixture.»

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