Lemon Ginger Financier Recipe
A combination of brown butter and almond flour gives these rectangular shaped cookies a rich flavor and the ginger and lemon make for a delicious taste with little prep.
Servings 18 cookies
Equipment
- Financier tin (muffin tin works too)
Ingredients
- 113 grams Unsalted Butter (1 stick)
- 120 grams Powdered Sugar (1 cup)
- 30 grams AP flour (¼ cup)
- 67 grams Almond Flour (⅔ cup)
- 4 Egg whites
- 5 grams Ginger, grated (1 tsp)
- zest of 1 lemon
Instructions
- Heat the oven to 400 degrees Fahrenheit
- Grease and flour your financier or muffin tin
- Melt the butter in a skillet over low to medium heat. Cook the butter stirring frequently until it turns a golden brown, taking care to scrape the brown bits off the bottom of the pan. Transfer to a bowl to cool.
- Combine the powdered sugar, almond and AP flour in a mixing bowl.
- Beat the egg whites until nice and frothy then add to the flour mixture and mix until smooth, around 3 minutes.
- Stir in the brown butter and grated ginger into the batter.
- Fold the lemon zest into the batter
- Add the batter to the financier tin, filling until just over three quarters full.
- Bake at 400 for around 7 minutes, or until the cakes start to rise. Reduce the heat to 375 and bake for another 5 to 7 minutes or until golden brown.
- Cool in the pan for 5 minutes and then transfer to a rack to finish cooling. Serve and enjoy