Persimmon Financier

Name: Persimmon Financier
Yield: 832 g
Ingredients: Butter 200 g; Salt 2 g; Honey 30 g; Fresh Egg Whites 180 g; White Sugar 200 g; Almond Flour 170 g; Cake Flour 50 g

3,638 kcal

#Financier #Persimmon Dessert #French Pastry #Home Baking #Nutty Dessert #Autumn Snack #Butter Cookie #Almond Flour #Gourmet Dessert #Persimmon Recipe

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Ingredients

Main ingredients

Butter 200 g
Salt 2 g
Honey 30 g
Fresh Egg Whites 180 g
White Sugar 200 g
Almond Flour 170 g
Cake Flour 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 303.98 g 33%

Protein 58.49 g 6%

Fat 249.15 g 61%

Serving size 832g

Cooking steps

1

Melt the butter.
2

Whisk the egg whites.
3

Mix the sugar, almond flour, and cake flour together.
4

Combine the melted butter with the mixed dry ingredients and blend well.
5

Finely chop the persimmon (use either ripe or firm persimmon).
6

Fill the financier molds about 2/3 full with the batter.
7

Place the chopped persimmon on top.
8

Bake at 180°C (356°F) for 15-20 minutes.

Persimmon Financier

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