Raspberry Financier
660 g icing sugar (1 1/2 lbs) 240 g powdered almond (8 1/2 oz) 250 g flour (8 7/8 oz) 60 g Trimoline (2 1/8 oz) ~ at school we substituted honey for this 670 g egg whites (1 1/2 lbs) 360 g brown butter (12 2/3 oz) 5 g vanilla (1/8 oz) 30 g raspberry schnapps (1 oz)Method: Place the icing sugar, flour, vanilla and powdered almonds in the bowl. Whisk with the Trimoline. Add the flour, brown butter, egg whites, and raspberry schnapps. Fill moulds (picture shows shallow, rectangular moulds, but I have used mini muffin tins and different shaped silicone moulds just fine). Bake for 8 minutes at 220*C (approx 430*F).
Note: I have made these when I didn't have any raspberry schnapps, and have substituted several things, including rum, amarretto, and kalauha, and they turn out great!
-- If we do not change direction, we'll end up where we're headed.
-Lao Tsu