RASPBERRY-ALMOND FINANCIERS

Raspberry-Almond Financiers image

Provided by Martha Stewart

Yield Makes 45

Number Of Ingredients 10

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)

Steps:

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