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Raspberry-Almond Financiers

These petits fours conceal a honeyed, cakey interior beneath a crisp, crackly surface embellished by hand with hearts of raspberry puree.

  • yield: Makes 45
Photography: Victor Schrager

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Ingredients

  • Vegetable oil, cooking spray
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1/3 cup honey
  • 2 cups sliced blanched almonds (6 1/2 ounces), lightly toasted and finely ground
  • 1/2 cup granulated sugar
  • 1/4 cup sifted confectioners' sugar
  • 3/4 cup sifted cake flour (not self-rising)
  • 1/2 teaspoon salt
  • 5 large egg whites
  • 1 cup raspberries (fresh or frozen), pureed and strained (1/2 cup)

Directions

  1. Step 1

    Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.

  2. Step 2

    Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.

  3. Step 3

    Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.

  4. Step 4

    Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape.

  5. Step 5

    Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack. Financiers are best served warm or the same day they are baked, but they can be stored in airtight containers at room temperature for up to 3 days. If desired, serve or package financiers in decorative paper liners.

Source
Martha Stewart Living, February 2008

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Reviews (19)

  • Maya Saccuzzo 3 Nov, 2013

    These were super easy to make and tadste great! I used 1-1/2 cups of almond mill instead of sliced almonds and put 1/2 raspberry into each cake. Too much batter for one 24 mini maffin tin, I also filled up a 12 Madeline tin. Yummy and super easy!

  • Holly Wood 12 Feb, 2013

    For those trying to make these look like the picture:

    Bake the financiers in mini-muffin tins without paper. After they are done, then put them in the mini-muffin paper cups. You can tell in the picture that there is a shadow between the paper and the financiers which indicates that they were not baked in the paper cups.

  • Hannie81 17 Feb, 2011

    How do you make them less puffy? I want them to look flat like they do in the photo. I followed the recipe exactly. Any tips? I've pretty much mastered the hearts after my 3rd batch. they're really yummy and super easy to make.

  • Messaward 13 Feb, 2011

    I just made these for my boyfriend for valentines day and they turned out great! all the hearts turned out but I used a different technique then martha, what I did is I two small drops of raspberry purre close together and then joined them with a stick you use to make kebas with. One thing I didn't expect was that they rose quite a bit and looked like little muffins but were still beautiful and tasted really good!

  • ckjewell1 7 Feb, 2011

    These were yummy, but my hearts did not turnout well at all. Much harder than they make it out be.

  • ckjewell1 7 Feb, 2011

    These were yummy, but my hearts did not turnout well at all. Much harder than they make it out be.

  • borntoobake 11 Feb, 2009

    I just made these today. They came out really good. I did try baking some in muffin papers, they did not get as brown as the ones in the pan and the hearts seemed to loose the shape a little. Also, watch the time they seem to brown quickly.

  • wannabeez 9 Feb, 2009

    just a comment after looking at a few of the other comments. A financier, if you look up the definition, is not a cookie but more like a little almond cake. Hope that helps relieve some of the confusion/disappointment in your results.

  • pidge608 8 Feb, 2009

    Is it necessary to start with fresh raspberries, or would using raspberry jam work just as well?

  • llcourtney 6 Feb, 2009

    I made these last year and they were lovely and quite tasty. There is a trick to getting the heart shape but once you've done a few it's easier. No worries on not using papers, they pop out of the tin easily. I should make these again, thanks for the reminder Martha.

  • chefette86 6 Feb, 2009

    In the picture above, the cookies are placed in muffin papers just for presentation when packaging the cookies, but they are baked without the papers.

  • Ceege 6 Feb, 2009

    I would like to make these for valentines day but am confused. The recipe states to just spray the tins - inekemoss said she used paper liners and they stuck to the papers, BUT if you look at the picture, the little cookies ARE in paper cups and look beautiful.....has anyone else tried the paper liners? I think pink liners would make a beautiful presentation.

  • Ceege 6 Feb, 2009

    I would like to make these for valentines day but am confused. The recipe states to just spray the tins - inekemoss said she used paper liners and they stuck to the papers, BUT if you look at the picture, the little cookies ARE in paper cups and look beautiful.....has anyone else tried the paper liners? I think pink liners would make a beautiful presentation.

  • Betka 13 Mar, 2008

    My cookies turned out like little cakes. The tops were not crispy and I also used raspberry jam, melted, so the hearts did not turn out well. raspberry puree would have been better. Also, I baked them in Swedish sand tart tins which looked really good. Do we have to toast the almonds? I did, but a little too long.

  • minnima102 16 Feb, 2008

    I measured the almonds before I ground them using the 2-cup measurement (which was actually 7 ounces instead of 6 1/2 which was fine for me because that's exactly what I bought and I wasn't sure what to do with the extra 1/2 ounce) and they came out great. I got lots of compliments on them actually... I can't wait to make them again! (though I do recommend eating/serving them the same day they're made...)

  • inekemoss 14 Feb, 2008

    These are great! They're easy to make, look lovely, and taste amazing. Mine were dome-shaped as well while in the oven, but flattened out a bit when they cooled. Unfortunately I didn't read the recipe quite right and filled the batter into paper cups in my muffin tin, which was a BIG mistake, as the little lovelies stick to the paper, badly. So next time I'll make them, definitely without paper cups... :)

  • angelmartha 4 Feb, 2008

    what could i use instead of the egg whites that is vegetrian?

  • redwine48 3 Feb, 2008

    The almonds are meant to be measured BEFORE grinding. Try measuring by the weight(6 1/2 ounces) instead of the 2 cup measurment.

  • npolson 3 Feb, 2008

    i don't know what happened but i followed the recipe precisely but my cookies turned out to be dome-shaped and more cake-like. there was no crackly surface and in the picture it looks like the cookies are flat on top. i also used raspberry jam instead of raspberry puree and the hearts did not turn out. so be sure to use puree! one question i had: were the 2 cups of almonds supposed to be measured before or after grinding?