Assorted French bite-sized sweets featuring almond financiers, chocolate truffles, and lemon madeleines in a festive selection.
# What You'll Need:
→ Almond Financiers
01 - 3.5 tablespoons unsalted butter
02 - 1/2 cup almond flour
03 - 1/2 cup powdered sugar
04 - 2 tablespoons all-purpose flour
05 - 2 large egg whites
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 ounces dark chocolate (70% cocoa)
09 - 1/4 cup heavy cream
10 - 3/4 tablespoon unsalted butter
11 - 1 tablespoon cocoa powder
→ Lemon Madeleines
12 - 4 tablespoons unsalted butter, melted and cooled
13 - 1 large egg
14 - 3 tablespoons granulated sugar
15 - 1/2 lemon, zested
16 - 1 tablespoon lemon juice
17 - 1/3 cup all-purpose flour
18 - 1/2 teaspoon baking powder
19 - Pinch of salt
→ Garnishes
20 - Powdered sugar for dusting
21 - Candied orange peel (optional)
22 - Crushed pistachios (optional)
# Steps to Follow:
01 - Preheat oven to 350°F and grease mini muffin molds. Melt butter and allow to cool slightly. In a bowl, combine almond flour, powdered sugar, all-purpose flour, and salt. Whisk in egg whites and vanilla extract until just combined. Fold in melted butter until mixture is smooth. Spoon batter into molds, filling two-thirds full. Bake for 12 to 14 minutes until golden. Transfer to a rack to cool.
02 - Finely chop dark chocolate and place in a heatproof bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit for one minute, then stir until smooth. Stir in butter until incorporated. Chill the mixture in the refrigerator for one hour. Once firm, scoop and roll into small balls, then coat evenly with cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk together egg, granulated sugar, and lemon zest until light and slightly thickened. Add lemon juice and melted butter, whisking to combine. Gently fold in all-purpose flour, baking powder, and salt. Spoon batter into molds, filling three-quarters full. Bake for 8 to 10 minutes until edges turn golden. Cool slightly before unmolding.
04 - Arrange almond financiers, lemon madeleines, and chocolate truffles on a decorative platter. Lightly dust with powdered sugar and garnish with candied orange peel or crushed pistachios as desired.
