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アーモンドとヘーゼルナッツのフィナンシェ Almond and hazelnut Financier

Updated: Jun 23, 2021





アーモンドパウダー 50g

        ヘーゼルナッツパウダー 40g

        アイシングシュガー 150g

        バニラビーンズ ½ティースプーン

        小麦粉 60g

        卵白 4個分


        塩 ひとつまみ


       オーブンを190°Cに予熱します。 型にバターを塗り、強力粉を薄くふっておきます。マフィンの型のサイズ:25.5 / 20 / 2cm


       弱火で鍋にバターを溶かします。 中火にして乳固形分が底に沈み、薄茶色になり始めるまで、混ぜずに5〜10分間煮込みます。 室温で置いてください。


        マフィン型に注ぎ、上部まで満たします。 フィナンシェが中央で上昇し、端が黄金色になるまで、13〜15分間ほどオーブンで焼きます。


Almond and hazelnut Financier

Traditional Classic French mini cakes, they are perfect for afternoon pick-me-up with nice glass of milk, tea, or coffee.

For around 20 financiers

⌚Prep: 15 min/cook: 13 to 15 min


  •        Ground almond 50gr

  •        Ground hazelnut 40gr

  •        Icing sugar 150gr

  •        Vanilla beans ½ teaspoon

  • Flour 60gr

  •        White egg 4

  •        Butter 100gr, melted

  •        Pinch of salt


  1. Preheat the oven to 190°C. Butter and flour 2 mini-muffin tins, (size: 25.5/20/2cm)

  2. In a large bowl, sift together the all-purpose flour and salt, add the ground almond, hazelnut, salt, and icing sugar, whisk well to combine.

  3. In a wide saucepan over low heat, melt the butter. Then bring the heat up to medium and let simmer, without stirring, for 5 to 10 minutes, until the milk solids have sunk to the bottom and have begun to turn light brown. Keep in room temperature.

  4. Add the dry ingredients to the egg white, add the vanilla seeds and gently whisk until combined, pour the butter and gently whisk just until the butter is incorporated, and the batter is smooth.

  5. Pour the batter into the mini-muffin pans, filling them to the top. Bake the financiers for 13 to 15 minutes, until they have risen in the centre and the edges are golden brown.

  6. Cool the financiers in the pans for at least 10 minutes and then turn them onto a wire rack to cool completely. 

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