Scroll to the bottom of the post to get ALL the “12 Days” recipes from 2019, 2020, and 2021!
Welcome to Day 6 of
The Twelve Days of Holiday Treats!
Once again, this year, from December 1st-12th I’ll post a new holiday treat recipe every day – inspiration for your holiday entertaining!
The recipes I’m sharing are small-er batch (as many of us will still be attending/ hosting smaller gatherings) – each recipe makes 1-dozen or a few more smaller-sized treats that are simple to prepare and that use everyday ingredients and equipment so hopefully you’ll be able to whip up any of these on a whim. Check out the treats from 2019, 2020 and 2021 at the bottom of this post too for more inspiration!
Today’s treat is a coffee financier – because who doesn’t need coffee during the holiday season?
These are quick and easy to make so you can satisfy your craving in less than an hour. What could be better during the busy baking season – a little something for YOU?
Simple coffee-flavoured tea-cakes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
for the financiers
1/4 cup (57 g/ 4 tablespoons/ 1/2 stick) salted butter
2 large egg whites
1/4 cup (50 g) granulated sugar
approx. 3 tablespoons (28g) oat flour (you can use all-purpose/ plain flour if you don't need these to be gluten free!)
Preheat oven to 400˚F. If you are using reliably non-stick muffin tins you may not need to but otherwise generously butter a 12-cavity mini muffin tin.
Melt the butter (either in a small pot on the stovetop over medium heat or in the microwave for about 1 minute). Set aside to cool.
In a large bowl, beat the egg whites until they form soft peaks with electric beaters (approx. 2 minutes on high).
Whisk the sugar, flour, ground almonds and coffee powder. Add the dry ingredients to the wet and use a rubber spatula to gently fold until the dry ingredients are just combined.
Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.
Divide the batter between the muffin tins. You can do this with a 1 1/2 tablespoon cookie scoop (or a heaping 1 tablespoon scoop) or a small teaspoon. You’ll want to fill each mold so it’s nearly full.
Bake for 10-12 minutes or until the centre is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops.
Remove from the muffin pans immediately and allow to cool on wire cooling racks.
Loosen the financiers slightly once they have cooled for about 5 minutes.
Make the glaze and, well, glaze the financiers!
When the financiers are at room temperature, mix the icing sugar and espresso together in a small bowl, stirring gently until the mixture is thick and shiny and slightly liquidy.
Dip the tops of the financiers in the glaze, holding them over the bowl to allow for excess glaze to drip off.
Allow glaze to set before serving.
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