Hazelnut financiers

Credit: Mathilde de l'Ecotais
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Finely chop the hazelnuts with the sugar and flour to make a powder.

Fold in the egg whites, honey, baking powder, and salt, ending with the warm melted butter.

Stir until smooth and refrigerate.

Grease and dust oval pans, and fill them three-quarters full with the batter. Sprinkle the surface with chopped hazelnuts. Bake the financiers for around 10 minutes in a 410°F (210°C) convection oven.

Turn out onto a rack and let cool.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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