Friday, December 11, 2020




Rich almond cake sprinkled with plump and juicy blackberries, these Almond and Blackberry Financiers are super simple to make and a dessert for that special someone!


  • 5 large egg whites
  • 1/2 cup all-purpose flour
  • 2 tablespoons of honey
  • 1 cup sliced almonds
  • 1/2 cup plus 5 tablespoons unsalted butter
  • 1 1/2 cups plus 2 tablespoons of powdered sugar; additional for dust removal
  • non-stick vegetable oil spray
  • 2 cups thawed fresh or frozen blackberries, halved


First, melt butter in a medium saucepan over medium heat. Simmer until golden pieces begin to form. Continue to simmer, scraping the golden bits from the bottom of the pot frequently, until fragrant and dark brown but not burnt, 6 to 7 minutes. Scrape butter and any golden bits into a medium bowl. Let cool for 3 to 4 minutes.

Then, meanwhile, pass the almonds and flour in a food processor until the nuts are finely ground. Transfer to a medium bowl; whisk 1 1/2 cups plus 2 tbsp. Granulated sugar. Add the egg whites; mix until smooth. Stir in honey.

Incorporate the browned butter into the dough. DO BEFORE: The dough can be made 3 days in advance. Cover and refrigerate.

Place a rack in the middle of the oven; preheat to 375 °. Coat muffin cups with non-stick spray. Pour 1 tbsp. Generous soup. batter in each prepared muffin pan. Garnish with 3 to 4 blackberry halves.

Bake in the preheated oven until the cakes are golden and just cooked through, 15 to 16 minutes. Let cool in pan for 10 minutes. Remove the cakes from the mold. Serve hot or at room temperature. Sprinkle with powdered sugar just before serving. Happy Cooking Time.