financier bars and frozen black corinth grapes
One of my to-bake recipes is the French tiny almond cookies, Financiers, for oh over two years already but somehow I never found the time to make them. Looking for what other things to do with Black Corinth grapes besides freezing them to eat as fruit ice candies, I saw this and thought now is the time to make financiers and bake them with the tiny grapes. They are very yummy, the edges are crispy but soft inside, not too sweet and I like that the grapes are very mild and don't dominate the flavor of the cookies. The only negative is one recipe makes very few cookies that I want to bake another batch soon, maybe tomorrow.:-)
I baked them in small rectangular loaf pans because I don't have the shallow rectangular ones for baking these cookies and I think they came out a little bit thick, I'm not really sure. I do have those boat tart molds but I can't remember where I kept them.
French Almond Cookies
½ cup melted butter or browned butter
½ cup toasted almond meal
¼ cup all-purpose flour
¾ cup confectioner's sugar
3 egg whites, lightly beaten
1/8 teaspoon salt
½ teaspoon vanilla extract
fresh raspberries or jam, black corinth or regular seedless grapes
mini cupcake pan or boat tart molds
- Preheat oven to 400 degrees F. If using molds, place them on a cookie sheet.
- Transfer 2 tablespoons of the melted butter into a small container. Brush molds generously with the butter.
- In a medium bowl, mix together the almond meal, sugar, flour, and salt. Stir in the egg whites, the remaining 1/3 cup butter, and vanilla extract. Fill mini cupcake pan or molds almost to the top.
- Bake for 4 minutes. Remove from oven and top with fruits or fruit jam. Return to oven and bake until cookies are golden brown. Transfer into a wire rack and cool for 5 minutes. Unmold cookies and enjoy with frozen grapes.
fruity gold ingots
black corinth grapes, very sweet and fun to eat when frozen