Best Toasted Almond Coconut Financiers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOASTED ALMOND PUDDING



Toasted Almond Pudding image

Make and share this Toasted Almond Pudding recipe from Food.com.

Provided by Potatoebugsy

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup margarine
7 ounces angel flake coconut
1 cup flour
1/4 cup brown sugar
1 cup slivered almonds
2 (3 ounce) packages instant vanilla pudding
2 2/3 cups milk
2 cups Cool Whip

Steps:

  • Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool.
  • Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding.
  • Chill and serve.

Nutrition Facts : Calories 763.3, Fat 45.6, SaturatedFat 20.9, Cholesterol 15.2, Sodium 734.2, Carbohydrate 81.5, Fiber 4.1, Sugar 56.2, Protein 11.1

TOASTED ALMOND-COCONUT FINANCIERS



Toasted Almond-Coconut Financiers image

These simple, French-style cookie-cakes are usually baked in special rectangular molds to resemble little bars of gold. In her book "Paris Sweets" (Clarkson Potter, 2012), Dorie Greenspan makes the process easier by baking them in mini-muffin tins, and the method works beautifully. They bake up soft and chewy, into perfect two-bite-size treats. This recipe uses toasted almond flour, which deepens the flavor. A dip in melted bittersweet chocolate gives the financiers a polished look and balances out their sweetness. This recipe makes 12, but easily doubles for a crowd.

Provided by Samantha Seneviratne

Categories     snack, cakes, cookies and bars, finger foods, dessert

Time 40m

Yield 12 financiers

Number Of Ingredients 10

1/2 cup/113 grams unsalted butter, melted and slightly cooled, plus more for greasing the tin
1/2 cup/45 grams sweetened, shredded coconut
1/2 cup/55 grams almond flour
1/3 cup/67 grams granulated sugar
2 tablespoons all-purpose flour
Pinch of kosher salt
2 large egg whites
1/4 teaspoon almond extract
3 ounces/85 grams bittersweet chocolate, finely chopped
1 teaspoon neutral oil

Steps:

  • Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
  • On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
  • Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
  • Whisk in the egg whites and almond extract, then the melted butter.
  • Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
  • Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
  • Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
  • Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.

Related Topics