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Before starting this Financiers recipe, make sure you have organised all the necessary ingredients.
Combine the icing sugar and almond powder, then sift...
... through a fine mesh sifter, and collect in a pastry bowl.
Add the baking powder...
... the egg whites...
... and combine with an Exoglass® spatula.
Add the warm beurre noisette...
... and combine gently with a rubber spatula...
... and the liquid vanilla extract. Combine.
Transfer the preparation into a piping bag. The use of a nozzle is not necessary.
Cut the end of the bag to a diameter of roughly 0.5 or 1cm.
Pour the preparation into a silicone financier mould. This Flexipan silicone mould is a great option, with an easy release.
When all the cavities have been filled with the preparation...
... you may bake them like this...
... or crush caramelized almonds with a knife and sprinkle a few pieces on top.
Bake at 230°C (gas 8)...
... until puffed...
... and golden.
When cooked, remove from the oven...
... and let cool before releasing from the mould. Enjoy!
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