• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    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
    Pin Recipe
    • 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?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    Digiprove sealCopyright protected by Digiprove © 2016-2017

    More All Recipes

    • DIY: Candied Lemon Peel
    • Easy Coffee Banana Bread
    • White Chocolate Peppermint Cookies
    • Fudgy Peanut Butter Cup Brownies

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Barbara says

      June 27, 2016 at 8:02 am

      I have to go find the recipe but last night on Facebook I saw a recipe for molten chocolate cookies. I'm sure I can tweak it so that I can use this for the molten center. Oh my.....

      Reply
      • alexandra says

        June 27, 2016 at 12:19 pm

        Ooh yum! Love that!

        Reply
    2. Nancy says

      June 27, 2016 at 7:52 am

      I might make chocolate hazelnut cookies if I won.

      Reply
    3. Morrighan Crowe says

      June 27, 2016 at 7:40 am

      I would make almond flour shortbread cookies.

      Reply
    4. Lauren says

      June 27, 2016 at 7:29 am

      I want to make crepes.

      Reply
    5. Fiona N says

      June 27, 2016 at 7:26 am

      I would make some cookies and crepes for sure!
      Thank You for the chance

      Reply
    6. Darlene Owen says

      June 27, 2016 at 6:13 am

      I would make peanut butter cookies with this instead of peanut butter.

      Reply
      • alexandra says

        June 27, 2016 at 12:19 pm

        I was thinking of doing the same. Great minds think alike! ;)

        Reply
    7. Allison S. says

      June 27, 2016 at 4:54 am

      I would eat it straight from the container!

      Reply
      • alexandra says

        June 27, 2016 at 12:20 pm

        haha I def have done that a couple times myself ;)

        Reply
    8. Annamarie V says

      June 26, 2016 at 11:06 pm

      I would try to incorporate it into a banana bread recipe, the chocolate and banana would be so good.

      Reply
    9. deanna says

      June 26, 2016 at 10:53 pm

      Ohmygoodness the FRENCH TOAST KEBABS WITH CHOCOLATE HAZELNUT DRIZZLE sound amazing!

      Reply
    10. Julie says

      June 26, 2016 at 1:17 pm

      i would make nutella crepes

      Reply
    11. Michelle Koerner says

      June 25, 2016 at 11:49 pm

      Theres a chocolate and hazlenut with raspberry cake ive been dying to make! This would be awesome

      Reply
      • alexandra says

        June 26, 2016 at 7:15 pm

        Ooh that sounds amazing!

        Reply
    12. Katrina Brockavich says

      June 25, 2016 at 8:16 pm

      I would make it on toast first, yum! My husband would probably make some yummy cookies.

      Reply
    13. Heather says

      June 25, 2016 at 7:48 pm

      I think the recipe above sounds pretty good. I'd love to try it.

      Reply
    14. latanya says

      June 25, 2016 at 10:29 am

      I want to make some brownies

      Reply
    15. patricia caradonna says

      June 25, 2016 at 3:23 am

      I would make sugar cookies.

      Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    about-me

    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.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • How to Cut Parchment Paper Rounds for Cake
    • Easy caramel iced coffee
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    • DIY: Candied orange peel {gluten-free}
    seasonal favorites icon
    VALENTINE'S DAY RECIPES
    • Cranberry Chocolate Sweet Rolls
    • Sorbet & Chambord Kir Royale
    • Chocolate Raspberry Ice Cream Cake {gluten-free}
    • Sugar Cookie Dough Truffles
    • Raspberry chocolate tart {gluten-free, vegan, refined sugar-free}
    • Moist Chocolate Espresso Cupcakes with Easy Whipped Chocolate Ganache Frosting {gluten-free/df options}

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme