Lemon Thyme Financiers for the win!
LEMON THYME FINANCIERS
8 tablespoons unsalted butter (melted, divided)
3/4 cup sliced almonds
10 tablespoons all-purpose flour (divided)
1 1/2 cups confectioners’ sugar
1/2 teaspoon Kosher salt
2 lemons (zested)
1 teaspoon thyme leaves
1 teaspoon vanilla extract
5 egg whites
1/4 cup sanding sugar
1 lemon (zested)
Preheat the oven to 425ºF. Grease a mini muffin pan with 1 tablespoon melted butter.
In the bowl of a food processor add the almonds and 2 tablespoons of flour and pulse until the almonds are finely chopped. Remove to a bowl and add the remaining 1/2 cup of flour, sugar, salt, lemon zest and thyme and mix to combine.
In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and whisk until medium peaks form. Add the almond mixture and gently fold to combine. Add the remaining butter and the vanilla and fold to combine. Fill the mini muffin tins 2/3 full. Bake for 15-17 minutes until golden brown and cooked through. Remove from the oven to a baking rack and allow to cool in the pan for 10 minutes. Then remove from the pan and allow to cool completely. Dust with sanding sugar.
For the Sanding Sugar: Place the sanding sugar and lemon zest in a bowl and mix to combine. Sprinkle over the financiers and serve.
Tip: Make the financiers in advance, place in a zip top bag to store for up to 5 days.