Cranberry and Pineapple Financiers
- 3/4 cup (180 ml) unsalted butter
- 2 cups (500 ml) icing sugar, sifted
- 1 cup (250 ml) ground almonds
- 1/2 cup (125 ml) unbleached all-purpose flour
- 1/4 teaspoon (1 ml) salt
- 7 egg whites, at room temperature
- 1 tablespoon (15 ml) Amaretto (almond liqueur)
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 1/2 cups (375 ml) fresh or frozen cranberries
- 1/2 cup (125 ml) diced pineapple
- 1/2 cup (125 ml) sliced almonds
- In a medium saucepan, heat the butter until it turns golden brown. Strain immediately through a sieve and let cool.
- In a bowl, combine the sugar, ground almonds, flour, and salt. Set aside.
- In another bowl, beat the egg whites with an electric mixer until soft peaks form. At very low speed, add the dry ingredients, butter, Amaretto, and vanilla. Cover and refrigerate for about 2 hours. This allows the cake to bake evenly.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter and flour 24 medium muffin cups or line with paper liners (see note).
- Scoop the batter into the cups (about 35 ml / 7 teaspoons per mould). Garnish with cranberries (about 7 per cake) and pineapple cubes (about 3 per cake). Sprinkle with almonds and bake for about 17 minutes. Serve warm or cold. If desired, dust with icing sugar.
Conventional financier moulds are rectangular gold ingot-shaped. Choose a light-colored mould, so the cakes do not overbrown. You can easily keep the batter for four to five days in the refrigerator or freezer for about two months.