Little tiny almond tea cakes make me feel fancy, as though they require delicate tea pairings, ones which must only be consumed with pinky fingers extended outwards in a simple “I am fancy” salute.
Especially when they have fancy french names.
Faaaaahncyy financiiiieeeers… /fancyvoice
But when I eat them, I get to feeling a little less fancy. Stuffing an entire financier into your mouth and attempting to chew can do that to a person.
Or attempting to speak.
There’s a reason your mother always told you to never speak with your mouth full. It ain’t pretty.
Especially when you have blackberries stuck in your teeth.
But it’s okay, I personally believe that one should never really feel the need to be fancy or proper when it comes to dessert. Dessert is about indulgence, guilty pleasures and getting chocolate all over your face.
These have no chocolate in them. They may even seem down right healthy with their almonds, fruit and egg whites. But then again, their convenient size allows you to eat 4 within the span of 10 seconds.
Any fellow lovers of two-bite brownies out there knows the danger of this characteristic.
Your mouth ends up too fast for your stomach to process what’s going on and next thing you know, things have finally caught up and you’ve somehow eaten 8-18 bites of dessert too many. But it’s already in your tummy, so what do you do about it?
If you’re me, you lay on the couch in front of your TV, watching rerun episodes of Say Yes to the Dress with sticky blackberry tinted crumbs hiding in the creases of your shirt, feeling so full you just might regret everything.
But you actually regret nothing.
If you’re the fancy tea party type, these adorable little cakes are perfect for you.
If you’re the wrinkled t-shirt “ice cream makes an awesome breakfast food” type, I also suggest you eat some of these.
Because good dessert is good dessert, and it all belongs in my belly.
Recipe from Bon Appetit
- 1/2 cup plus 5 tablespoons unsalted butter
- 1 cup sliced almonds
- 1/2 cup all-purpose flour
- 1 1/2 cups plus 2 tablespoons powdered sugar; additional for dusting
- 5 large egg whites
- 2 tablespoons honey
- Nonstick vegetable oil spray
- 2 cups fresh (or frozen, thawed) blackberries, halved
- Coat a mini-muffin tin with nonstick spray, put aside. Arrange rack in middle of oven; preheat to 375° F.
- Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6–7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3–4 minutes.
- Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups plus 2 Tbsp. powdered sugar. Add egg whites; mix until smooth. Fold in honey.
- Fold browned butter into batter.
- Pour 1 generous Tbsp. batter into each prepared muffin cup. Top with 3–4 blackberry halves.
- Bake until cakes are golden brown and just cooked through, 15–16 minutes. Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.
DO AHEAD: Batter can be made 3 days ahead. Cover and chill. Makes approx. 24-36 financiers.