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TastingTable Sweepstakes


Source: Close-up on Cakes
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes 12
3/4 cup plus 2 tablespoons whole almonds, skins removed
1 1/2 cups confectioners' sugar
1/2 cup all-purpose flour, sifted
5 egg whites
3/4 cup unsalted butter, melted and cooled
2-3 poached or canned pear halves, thinly sliced
Financiers Recipe at
Preheat the oven to 450 degrees F. Butter one 12-muffin capacity, medium-sized muffin pan.

Toast the almonds on a baking sheet until golden, 5-7 minutes. Remove from the oven and cool. Place the whole almonds in a food processor and process until fine.

Combine the ground almonds with the sugar and flour in a bowl. Stir in the egg whites and mix until well blended. Add the melted butter and stir to combine thoroughly.

Spoon the mixture into the prepared muffin pans filling them three-fourths full. Lay a few slices of pear on top of each.

Bake for 15-20 minutes, or until each cake is peaked and golden and a skewer inserted in the middle comes out clean.

Turn off the oven and let the cakes remain inside with the door slightly ajar for 5 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Serve warm or cold.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12
Calories: 282
Fat. Total: 17g
Fiber: 2g
Carbohydrates, Total: 30g
Sodium: 27mg
% Cal. from Fat: 54%
Cholesterol: 31mg
Protein: 4g
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