Gastronomixs

Financiers

This rich sponge dough from France may not be very light, but is deliciously moist.

Recipe by Hidde de Brabander, Dreams of Magnolia pâtisserie, 's Gravenzande, the Netherlands.

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Ingredients

125

g

butter

125

g

ground almonds

200

g

icing sugar

125

g

all-purpose flour

150

g

egg whites

1

 

vanilla pod

Preparation method

Serving suggestions

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