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    Home » Recipes » Cakes and Cupcakes

    Published: Jun 21, 2016 · Modified: Mar 11, 2021 by alexandra · This post may contain affiliate links

    Raspberry Hazelnut Financiers {gluten-free}

    Jump to Recipe

    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 c0urse 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.

    Raspberry Hazelnut Financiers - Super-soft French hazelnut teacakes studded with juicy raspberries, plus a creamy chocolate-hazelnut center. | www.brighteyedbaker.com this recipe

    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).

    Raspberry Hazelnut Financiers - Super-soft French hazelnut teacakes studded with juicy raspberries, plus a creamy chocolate-hazelnut center. | www.brighteyedbaker.com

    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.

    Print

    Raspberry Hazelnut Financiers {GF}

    Raspberry Hazelnut Financiers - Super-soft French hazelnut teacakes studded with juicy raspberries, plus a creamy chocolate-hazelnut center. | www.brighteyedbaker.com
    Print Recipe
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    • Cook Time: 20 minutes
    • Total Time: 20 minutes
    • Yield: six (4 ¾" round) financiers 1x

    Ingredients

    Scale
    • 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

    1. 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.
    2. 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.
    3. Meanwhile, in a large bowl, whisk together the hazelnut meal, rice flour, confectioner's sugar, vanilla bean seeds, and salt.
    4. Add the butter to the dry mixture and fold in until evenly incorporated; note that the mixture will still be very thick.
    5. 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.
    6. 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.
    7. 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.
    8. 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.

    Have you made this recipe?

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    1. Sue Hull says

      June 27, 2016 at 8:13 pm

      Id make peanut butter cookies.Those up there look so delish.Thank you for the chance :)

      Reply
    2. Ronda says

      June 27, 2016 at 7:32 pm

      I would love to make a chocolate hazelnut raspberry torte.

      Reply
      • alexandra says

        June 28, 2016 at 8:28 am

        That sounds amazing!! :)

        Reply
    3. Michelle Levine says

      June 27, 2016 at 6:10 pm

      I would make french toast!

      Reply
    4. Angelica Dimeo says

      June 27, 2016 at 4:19 pm

      I would make cookies

      Reply
    5. Jenny S says

      June 27, 2016 at 3:57 pm

      I always have a couple of really ripe bananas around. I'd be interested in doing a banana bread with the spread. Yum!

      Reply
    6. Claire says

      June 27, 2016 at 3:08 pm

      A french toast recipe.

      Reply
    7. Jackie says

      June 27, 2016 at 2:49 pm

      I would use it on waffles and top with sliced bananas.
      Thank you!

      Reply
    8. Aaron says

      June 27, 2016 at 2:35 pm

      I would first make some toast or an English muffin.

      Reply
    9. karen says

      June 27, 2016 at 2:24 pm

      I was thinking of using this between two cookies.

      Reply
    10. Heidi Ingalls says

      June 27, 2016 at 1:28 pm

      I think I would go simple and just dip some strawberries in it.

      Reply
    11. Farrah Shumway says

      June 27, 2016 at 12:04 pm

      I would make brownies & French toast!!! Both would be great!!

      Reply
    12. Meghan says

      June 27, 2016 at 9:52 am

      I would definitely try to make this first!

      Reply
    13. Brandy Williams says

      June 27, 2016 at 9:39 am

      I would make cookies!!

      Reply
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    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

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