Dried Plum Financieres

Prep Time 15 minutes    Cook Time 15 minutes     Serves 24

Ingredients

1 cup sliced almonds
1 cup granulated sugar, divided
2/3 cup all-purpose flour
4 egg whites
2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
About 24 pitted dried plums (prunes)
Powdered sugar
Armagnac Ice Cream (see recipe)

Directions

Preheat oven to 400°F. In food processor container, process almonds and 1/2 cup of the sugar until almonds are finely ground, pulsing on and off. Add flour; pulse 3 or 4 times to combine. Set aside.

In large mixer bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating until soft peaks form. Stir in vanilla. Using rubber spatula, gently fold in almond mixture and butter, mixing just until blended.

Butter about twenty-four 2-inch tartlet pans or spray with nonstick cooking spray. Fill almost full; top each with one dried plum. Arrange on 2 large baking sheets; bake 13 to 15 minutes or until golden brown. Remove from pans; cool slightly on wire rack. Sift powdered sugar over tops, as desired; serve with Armagnac Ice Cream as desired.

Tip: Financieres can also be baked in muffin pans. Butter 22 to 24 medium muffin cups or spray with nonstick cooking spray; fill each about one-quarter full. (Baked financiers will not fill muffin cups.) Top each with one dried plum. Bake in 375°F oven for 13 to 15 minutes or until golden brown. Proceed as recipe directs.

Recipe created by Drew Nieporent.

Nutritional Information

Calories

130

Cholesterol

10mg

% of Calories from Fat

42%

Total Fat

6g

Sodium

10mg

Carbohydrates

17g

Protein

2g

Fiber

1g

Potassium

89mg