Sesame Financiers with Kumquat
This is a super fun twist on financiers! This recipe is flavoured with tahini and chopped kumquats, but feel free to use orange zest! These super flavorful financiers are the perfect treat to serve with afternoon tea.
Servings: 24
Calories: 119kcal
Equipment
Ingredients
- 24 kumquats*
- 58 grams unsalted butter
- 60 grams tahini (sesame butter)
- 85 grams ground almonds or finely ground almonds
- 63 grams bleached all-purpose flour
- 100 grams granulated sugar
- 100 grams light brown sugar
- 40 grams toasted sesame seeds
- 2.5 mL baking powder
- 5 large egg white(s) freshly separated, or from a carton
Instructions
- Slice off both ends of each kumquat. Thinly slice 6 kumquats, seeding as you go, and set aside. Seed and mince the remaining kumquats, and set aside separately.
- Set a rack in the upper third of the oven, and a second rack in the lower third. Preheat to 350°F (175 °C). Generously grease 2 (12-cup) muffin pans.** Sprinkle with flour and tap out the excess. Alternatively, you can line the muffin pans with parchment paper cups.
- Warm the butter and tahini together just until the butter is melted. Stir until combined.
- In a large bowl, whisk together the almond flour, all-purpose flour, granulated sugar, brown sugar, sesame seeds, and baking powder. Add the egg whites and whisk until fully incorporated and the mixture is thick and sticky. Whisk in the butter-tahini mixture. Fold in the minced kumquats.
- Drop 1 tablespoonful of dough into each prepared muffin cup. Arrange a few kumquat slices over each financier. Place the first pan on the upper rack and the second one on the lower rack. Bake for 16 minutes, swapping and rotating the pans halfway through, until the financiers are golden brown around the edges. Let cool for 10 minutes in the pan. Run a sharp knife around each financier and carefully pull them out of the pan. Transfer to a wire rack to cool completely.
- Financiers are at their very best when freshly baked, but you can refrigerate them in an airtight container for up to 3 days. Return to room temperature before eating.
Notes
- This recipe comes from Simply Citrus by Marie Asselin. You can purchase the book on Amazon.
- Please note that the measurements I've listed here in grams are what I used to make this recipe and not from the author's recipe in the book.
- ** I tested greasing & flouring the pan vs using regular paper liners vs using parchment paper liners and by far, the parchment paper liners worked best for me. You can order parchment liners on Amazon.
- Tahini and "natural" nut butters tend to separate as they sit, with the solids sticking to the bottom of the container and the oil floating to the top. Make sure to scrape, stir, and shake well before measuring to ensure a good mix of both components.
Nutrition
Calories: 119kcal
