# Ingredient List:
→ Almond Financiers
01 - 3.5 tbsp unsalted butter
02 - 3.5 tbsp almond flour
03 - 3.5 tbsp powdered sugar
04 - 1.5 tbsp all-purpose flour
05 - 2 large egg whites
06 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 oz dark chocolate (70% cocoa)
09 - 1/4 cup heavy cream
10 - 2/3 tbsp unsalted butter
11 - 1 tbsp cocoa powder
→ Lemon Madeleines
12 - 4 tbsp unsalted butter, melted and cooled
13 - 1 large egg
14 - 3 tbsp granulated sugar
15 - Zest of 1/2 lemon
16 - 1 tbsp lemon juice
17 - 3.5 tbsp all-purpose flour
18 - 1/2 tsp baking powder
19 - Pinch of salt
→ Garnishes
20 - Powdered sugar for dusting
21 - Candied orange peel (optional)
22 - Crushed pistachios (optional)
# Steps:
01 - Preheat oven to 350°F and grease mini muffin molds. Melt butter and let cool. Combine almond flour, powdered sugar, all-purpose flour, and salt. Whisk in egg whites and vanilla until just mixed. Stir in melted butter until smooth. Fill molds two-thirds full. Bake 12 to 14 minutes until golden. Transfer to rack to cool.
02 - Chop chocolate finely and place in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let sit for 1 minute, then stir until smooth. Incorporate butter. Chill for 1 hour. Shape mixture into small balls and roll in cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk egg, sugar, and lemon zest until light and airy. Add lemon juice and melted butter, mixing to combine. Fold in flour, baking powder, and salt. Fill molds three-quarters full. Bake 8 to 10 minutes until edges turn golden. Cool before removing from molds.
04 - Arrange financiers, madeleines, and truffles on a festive platter. Dust with powdered sugar and optionally garnish with candied orange peel or crushed pistachios.
