Roast almond flour and hazelnut flour till lightly browned. When done, bring the oven up to 400°F.
Place a couple inches of water in a saucepan and bring it to a boil. Then reduce the heat to a low simmer.
When the nut flour cools down, mix with confectioners sugar and all purpose flour. Sift it through a fine sieve into a bowl.
Stir in egg whites and mix well.
Put the bowl on top of the saucepan, making sure the bottom of the bowl doesn’t touch the hot water.
Mix well until the batter reaches to body temperature (till it is warm to the touch).
Remove from the saucepan and gradually mix in the melted butter and argan oil.
Put the batter in an airtight plastic container and let it rest overnight in the fridge.
When ready to bake, take the batter out of the fridge and divide it into molds on the sheet pan.
Let the batter come to room temperature. (about 30 minutes)
As soon as you place the sheet pan in the oven, lower the temperature to 350°F and bake financiers until golden brown. (about 20−30 minutes)
Reiko Akehi, Pastry Chef, Private Chef for high-profile families
Chef Consultant for Kai (Ito-en), Lady M, The City Bakery, Writer, Dessert book ‘New York Dessert Style’, Bunga Publishing, in Japanese. Food Journalist for Japanese magazines. Culinary Instructor @Institute of Culinary Education and @My favorite recipes. Assistant Pastry Chef @Bouley.
For more info and recipes please visit www.reikonyc.com All recipes are Reiko’s own.
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