There's something to say about a recipe you can tweak so many times in just a few little ways and end up with a post-worthy finished product every time. Of course in saying that, I'm admitting to the fact that I sometimes cheat and re-purpose my own recipes over and over, but does it really matter if the final outcome is something totally edible and delicious? NOPE. It totally doesn't.
So you might recognize that these financiers look a bit like the peach financiers I made a while back, and there's also some strawberry ones I've yet to share that will look pretty similar too, but even though the recipes only vary a little bit from one to the next, they're all so so different and so so worth sharing. And these? They have chocolate in the middle sooooo OF COURSE they're blog-worthy. (I still ♡ chocolate).
The spin on these: hazelnut meal instead of the traditional almond meal, plump & juicy raspberries (this is summer after all), and chocolate-hazelnut spread in the center. You can even go a step farther and toast your hazelnut meal, like I did with this Nutella tart, to really make things interesting. There's soft, buttery cake with a delicate nutty flavor, berries in every bite, and creamy chocolate nut butter to top it all off. And did I mention the crunchy bits of sparkling sugar on top? DREAMY.
PrintRecipe Card
Raspberry Hazelnut Financiers {GF}
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: six (4 ¾" round) financiers 1x
Ingredients
- 5 ounces (10 tablespoons) salted butter, plus extra for greasing pans
- 1 ½ teaspoons vanilla extract
- 5 ounces (1 ¼ cups) hazelnut meal
- 2 ½ ounces (½ cup) white rice flour
- 5 ounces (1 ¼ cups) confectioner's sugar
- 1 vanilla bean, split and scraped
- ¼ teaspoon salt
- 6 egg whites
- chocolate-hazelnut spread (½ heaped tablespoon per financier, I used Chocmeister
- 5 ounces (1 cup) raspberries
- sparkling sugar
Instructions
- Preheat oven to 400ºF and butter bottom and sides of six 4 ¾" round tart pans, making sure to cover all corners and grooves. Place pans on a baking tray.
- Place butter in a small skillet set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat and cool briefly. Whisk in vanilla extract.
- Meanwhile, in a large bowl, whisk together the hazelnut meal, rice flour, confectioner's sugar, vanilla bean seeds, and salt.
- Add the butter to the dry mixture and fold in until evenly incorporated; note that the mixture will still be very thick.
- In a separate bowl, beat egg whites until foamy. Add to batter and fold in until fully incorporated, pressing any chunks of dough against the side of the bowl as you fold to break them up.
- Fill each pan about halfway with batter. Add a heaping ½ tablespoon chocolate-hazelnut spread to the center of each. Divide remaining batter evenly between pans, leaving just a small bit of the filling showing through in the center. Scatter raspberries on top and sprinkle generously with sparkling sugar.
- Bake in preheated oven for 20-25 minutes, until tops are golden and a toothpick inserted into the center of one of the financiers comes out clean.
- Allow financiers to cool completely before removing from pans. If needed, loosen edges first with an offset spatula. Store in an airtight container at room temperature for up to a couple days, or in the refrigerator for slightly longer storage.
Sue Hull says
Id make peanut butter cookies.Those up there look so delish.Thank you for the chance :)
Ronda says
I would love to make a chocolate hazelnut raspberry torte.
alexandra says
That sounds amazing!! :)
Michelle Levine says
I would make french toast!
Angelica Dimeo says
I would make cookies
Jenny S says
I always have a couple of really ripe bananas around. I'd be interested in doing a banana bread with the spread. Yum!
Claire says
A french toast recipe.
Jackie says
I would use it on waffles and top with sliced bananas.
Thank you!
Aaron says
I would first make some toast or an English muffin.
karen says
I was thinking of using this between two cookies.
Heidi Ingalls says
I think I would go simple and just dip some strawberries in it.
Farrah Shumway says
I would make brownies & French toast!!! Both would be great!!
Meghan says
I would definitely try to make this first!
Brandy Williams says
I would make cookies!!