Directions:
- In a saucepan, boil butter until it turns to a clear, hazel brown colour. Set aside.
- In a bowl, mix the almond powder, icing sugar and corn starch together.
- Add in egg whites and mix well using a spatula.
- Add the hot butter into the batter and mix.
- Add in the honey.
- Spoon into small moulds, or any cupcake mould you have. Place a raspberry or a small chunk of peach in the center of each financier. Garnish by sprinkling a few slivers of pistachio.
- Bake in the oven 180°C until golden brown, about 8 - 15 minutes.
- Enjoy or keep in a air tight container up to a week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1095.82 Kcal (4588 kJ) | ||
| Calories from fat | 707.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.66g | 121% | |
|---|---|---|---|
| Cholesterol | 114.22mg | 38% | |
| Sodium | 298.66mg | 12% | |
| Potassium | 611.18mg | 13% | |
| Total Carbs | 81.33g | 27% | |
| Sugars | 26.09g | 104% | |
| Dietary Fiber | 7.61g | 30% | |
| Protein | 24.84g | 50% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 4.4mg | 24% | |
| Calcium | 192.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 432.92 Kcal (1813 kJ) | ||
| Calories from fat | 279.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.07g | 121% | |
|---|---|---|---|
| Cholesterol | 45.12mg | 38% | |
| Sodium | 117.99mg | 12% | |
| Potassium | 241.45mg | 13% | |
| Total Carbs | 32.13g | 27% | |
| Sugars | 10.31g | 104% | |
| Dietary Fiber | 3.01g | 30% | |
| Protein | 9.81g | 50% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 1.7mg | 24% | |
| Calcium | 76mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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