Cherry and Almond Financiers



  1. Preheat the oven to 200°C (390°F).
  2. Set 6 cherries aside. Wash and pit the remaining cherries, then cut them in half.
  3. Place in a saucepan with 30 g granulated sugar and cook over low heat for about 20 minutes.
  4. Place the Flexipan 6 financier mold on perforated baking tray and fill the indents evenly with the cherry confit and set aside.
  5. Beat the egg whites to stiff peaks in a mixing bowl.
  6. Add 50 g sugar, the flour and almond flour. Combine using a spatula.
  7. Melt the butter in a saucepan and cook until it browns.
  8. Add to the mixture and stir.
  9. Pour on top of the cherry confit and top with the sliced almonds and a whole cherry.
  10. Bake for 20 minutes.

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