Hazelnut Financiers for a Winter Table

When my brother and I opened our tea room, we were looking for recipes that were simple to prepare, easy to store, yet always generous in flavour.

The financier, that timeless French classic, quickly became an obvious choice.

Since then, I never seem to grow tired of it.

I love the traditional almond version, but I must admit I have a soft spot for hazelnut… and sometimes even pistachio.

What I love most about financiers is their quiet simplicity.

A humble little cake that can be elevated with the smallest gesture.

Half dipped in dark chocolate.

Sprinkled with crushed hazelnuts.

Gently topped with homemade praline.

Or decorated with delicate dried flowers.

It adapts to every mood.

To me, it is also the perfect biscuit to offer : wrapped individually for a special gathering, placed in a box alongside other small treats or baked in different shapes for a winter family table.

A simple cake : yet one that always tells a story.

Here is the recipe I use, in its hazelnut version.

Ingredients

130 g icing sugar
50 g flour
65 g hazelnut flour (or almond or pistachio)
3 egg whites
150 g butter

Method

Preheat the oven to 200°C (390°F).

Melt the butter until it turns into brown butter, then let it cool slightly.

In a bowl, combine the flour, icing sugar and hazelnut flour.

Add the egg whites, then the cooled brown butter.

Gently mix until smooth.

Pour into financier moulds and bake for about 10 minutes, until lightly golden

around the edges.

For a beautiful finish

Add chopped hazelnuts before baking
Top with hazelnut praline once cooled
Dip half in melted chocolate and decorate with dried flowers or crushed nuts