These bite-size, almond beauties are your next excuse for bringing out the mini brioche à tête molds. In our take on the classic French teacake, toasted almond flour and browned butter give a nuttiness that balances the sweet tartness of the dried cranberries and applesauce. For more on baking with applesauce, look to our September/October issue!
Almond Financiers
Makes 12
Ingredients
- ¼ cup (57 grams) unsalted butter, melted
- 1¼ cups (284 grams) unsalted butter
- 1½ cups (144 grams) almond flour, toasted
- 1¼ cups (150 grams) confectioners’ sugar
- ½ cup (63 grams) all-purpose flour
- ¼ teaspoon kosher salt
- 4 large egg whites (120 grams), room temperature
- 3 tablespoons (45 grams) fresh lemon juice
- ⅓ cup (80 grams) McIntosh Applesauce (recipe below)
- ⅓ cup (43 grams) dried cranberries
- 1 tablespoon (2 grams) lemon zest
- 1 McIntosh apple (185 grams), thinly sliced
- Spiced Simple Syrup (recipe below)
Instructions
- Preheat oven to 375°F (190°C). Brush melted butter into 12 (3-inch) brioche à tête molds.
- In a medium saucepan, melt 1¼ cups (284 grams) butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. Reserve ¾ cup (170 grams) browned butter. Refrigerate any leftovers for up to 1 week.
- In the bowl of a stand mixer fitted with the paddle attachment, sift together almond flour, confectioners’ sugar, all-purpose flour, and salt. With mixer on low speed, add egg whites, one at a time, beating well after each addition. Increase mixer speed to medium. Gradually add reserved ¾ cup (170 grams) browned butter and lemon juice, beating until combined, stopping to scrape sides of bowl. Fold in McIntosh Applesauce, cranberries, and zest.
- Pipe batter into prepared molds, filling each about three-fourths full. Layer apples slices across top of batter.
- Bake for 20 minutes. Cover with foil, and bake 10 minutes more. Brush with warm Spiced Simple Syrup, and let stand for 10 minutes. Remove from molds, and serve warm. Refrigerate in an airtight container for up to 3 days. Freeze in an airtight container for up to 2 weeks.
McIntosh Applesauce
Makes 3 cups
Ingredients
- 2 pounds (900 grams) McIntosh apples, unpeeled, cored and chopped
- 1 cup (240 grams) apple brandy
- ½ cup (110 grams) firmly packed light brown sugar
- 2 tablespoons (30 grams) fresh lemon juice
- 1 tablespoon (12 grams) fruit pectin*
- 1 teaspoon (6 grams) vanilla bean paste
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground allspice
- 6 to 7 cinnamon sticks (20 grams)
Instructions
- In a large stockpot, bring all ingredients to a simmer over medium-low heat. Simmer until apples are tender, 20 to 30 minutes. Let cool to room temperature.
- Using a handheld blender, blend until smooth**. Strain mixture through a fine-mesh sieve, discarding apple skin. Cover and refrigerate for at least 2 hours before using. Refrigerate in an airtight container for up to 2 weeks. *We used Sure Jell Premium Fruit Pectin. **You can also blend in the container of a blender or the work bowl of a food processor.
Spiced Simple Syrup
Makes ¼ cup
Ingredients
- ¼ cup (60 grams) water
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon (1 gram) ground cinnamon
- ¼ teaspoon ground allspice
Instructions
- In a medium saucepan, heat ¼ cup (60 grams) water and sugar over medium heat until sugar is dissolved. Remove from heat, and whisk in cinnamon and allspice. Use immediately, or cover and refrigerate for up to 1 week. Freeze in an airtight container for up to 2 weeks.
this is a weird recipe. a version of a financier but definitely not a financier. it’s very interesting to add applesauce to the batter but the french would never do this.