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Brown Butter Hazelnut Financiers

The nutty flavour from the browned butter is further emphasised by the hazelnuts
Author: an original recipe from Lavender and Lime

Ingredients

for the financiers

  • 130 g skin on hazelnuts toasted
  • 77 g flour
  • 2.5 mls salt
  • 110 g butter
  • 1 vanilla pod
  • 58 g honey
  • 3 egg whites
  • 110 g coconut sugar

for the topping

  • 35 g skin on hazelnuts roughly chopped

Instructions

for the financiers

  • Preheat the oven to 205° Celsius
  • Place the hazelnuts, flour and salt into a blender and blitz until fine
  • Put the butter into a small sauce pan
  • Split the vanilla pod in half and scrape out the seeds
  • Add the seeds and the pod to the butter and leave to melt over a medium temperature
  • Once the butter has clarified and browned remove the pod
  • Measure the honey into a mixing bowl and slowly pour in the butter while whisking
  • Place the egg whites into a mixing bowl and whisk lightly to slacken down
  • Add the sugar and whisk until smooth
  • Fold in half of the dry ingredients until incorporated, then fold in the remaining half
  • Once mixed in, fold in the butter until completely mixed
  • Pour the mixture into a mini loaf tin that has been sprayed with baking spray

for the topping

  • Top with the roughly chopped hazelnuts and bake for 24 minutes
  • Remove from the oven and leave to cool slightly in the tin for 5 minutes
  • Turn out onto a wire rack to cool completely