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.
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.
PrintRaspberry 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.
Barbara says
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.....
alexandra says
Ooh yum! Love that!
Nancy says
I might make chocolate hazelnut cookies if I won.
Morrighan Crowe says
I would make almond flour shortbread cookies.
Lauren says
I want to make crepes.
Fiona N says
I would make some cookies and crepes for sure!
Thank You for the chance
Darlene Owen says
I would make peanut butter cookies with this instead of peanut butter.
alexandra says
I was thinking of doing the same. Great minds think alike! ;)
Allison S. says
I would eat it straight from the container!
alexandra says
haha I def have done that a couple times myself ;)
Annamarie V says
I would try to incorporate it into a banana bread recipe, the chocolate and banana would be so good.
deanna says
Ohmygoodness the FRENCH TOAST KEBABS WITH CHOCOLATE HAZELNUT DRIZZLE sound amazing!
Julie says
i would make nutella crepes
Michelle Koerner says
Theres a chocolate and hazlenut with raspberry cake ive been dying to make! This would be awesome
alexandra says
Ooh that sounds amazing!
Katrina Brockavich says
I would make it on toast first, yum! My husband would probably make some yummy cookies.
Heather says
I think the recipe above sounds pretty good. I'd love to try it.
latanya says
I want to make some brownies
patricia caradonna says
I would make sugar cookies.