Berry Financier
Ground almonds give this puffy summer dessert a nutty flavor. If you prefer, make it with all blueberries or all raspberries.
Ingredients
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1/2 cup (1 stick) unsalted butter, melted
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
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3/4 cup sugar
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3/4 cup blanched slivered almonds
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2/3 cup all-purpose flour
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6 large egg whites
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1/4 teaspoon salt
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1-1/2 cups blueberries
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1-1/2 cups raspberries
Directions
1.
Heat oven to 375 degrees F. Coat a 10-inch shallow baking dish with nonstick spray. In small bowl, combine melted butter and vanilla and almond extracts. In food processor, combine sugar, almonds and flour; process until almonds are finely ground.
2.
In large bowl, with electric mixer on high speed, beat egg whites and salt until stiff, moist peaks form. Whisk in flour mixture, then butter mixture, just until blended. Spread into prepared pan. Sprinkle top with blueberries and raspberries.
3.
Bake in 375 degrees F oven for 30 minutes or until golden and toothpick inserted in center comes out clean. Serve warm or at room temperature.
Nutrition information
Calories 330, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 31 mg, Sodium 119 mg, Carbohydrate 36 g, Fiber 3 g, Protein 7 g.
Percent Daily Values are based on a 2,000 calorie diet
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