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Because in food I trust. In all forms and shapes. 

Burnt butter and almond financiers

Burnt butter and almond financiers

My life changed on the day I discovered burnt butter. My friend’s life changed too, since I hooked her on that stuff. It is all I love – caramel, nuts, creamy and buttery, with hints of vanilla and tonka bean. This is a jar that is always in our fridge with even the tiniest spoonful to be added to some sauces. Although you can make these with plain butter, try to make it with the burnt version – it makes such a difference. 

Ingredients

140 g butter* + a bit for greasing the pans
70 g almond flour
45 g wheat flour
pinch of sea salt
100 g Demerara sugar
1 orange zest, finely grated
vanilla powder, to taste
1 tsp ground ginger
2 tbsp (40 g) honey
4 egg whites

cranberries:
150 g cranberries
20 g butter
70 g Demerara sugar
4 grains allspice
2 cardamom pods, seeds only
pinch of sea salt

Prepare

Prepare the butter. Place the butter in a cold pan on low heat and melt, swirling it about the pan until it melts and begins to boil. Keep the heat low until the butter solids begin to turn brown and smell of nuts and caramel. When the solids turn dark brown, turn off the heat and pour the butter into a dish to cool.

Meanwhile, place the cranberries and the other ingredients in a pot and heat on medium heat until the cranberries are soft, but still maintain their shape. Turn off the heat and cool completely.

Heat the oven to 210°. Butter the inside of financier pan (I use 4x10 cm silicone pans from Silikomart).

In a bowl, combine both types of flour, salt, sugar, orange zest, vanilla, and ginger. When the butter has cooled, add to the flour along with the honey and mix. In a separate bowl, whip the egg whites until they hold their shape, but are not dry. Add the egg whites in three batches and then set aside for 15 minutes. Then divide between the three pans, placing the cranberries down the centre, pressing them in slightly. Bake in the centre of the oven for 25 minutes. Financiers should be firm, but still soft to the touch. Remove from the oven, cool in the pans for about 20 minutes, and then remove to a cooling rack.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s


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