{"id":7025105,"date":"2026-08-03T13:43:15","date_gmt":"2026-08-03T13:43:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/a-small-treat-with-summer-berries\/"},"modified":"2026-08-03T13:43:15","modified_gmt":"2026-08-03T13:43:15","slug":"a-small-treat-with-summer-berries","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7025105","title":{"rendered":"A Small Treat with Summer Berries"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"post-body-2145288956077878539\" itemprop=\"description articleBody\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixhGNimT43ijGwGhwCXq_uCjCLwkDmE6oBqRzpQg4aUn2e-y31wCco5YhvW_ILZXAE-O2D2Y5ZHdTVTrLmaxQ3BaJPo2cGCDpMlBXbKEujeSA5N8a8z16F_3KIZ1NZUYVij2dHEw3GgubIHjS5AyjvGBRwRXzGOrp0Z9b_dTDn5xiKpDG2N3DYog\/s479\/small%20financier.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"360\" data-original-width=\"479\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixhGNimT43ijGwGhwCXq_uCjCLwkDmE6oBqRzpQg4aUn2e-y31wCco5YhvW_ILZXAE-O2D2Y5ZHdTVTrLmaxQ3BaJPo2cGCDpMlBXbKEujeSA5N8a8z16F_3KIZ1NZUYVij2dHEw3GgubIHjS5AyjvGBRwRXzGOrp0Z9b_dTDn5xiKpDG2N3DYog\/s320\/small%20financier.jpg\" width=\"320\"\/><\/a><\/div>\n<p>I&#8217;ve made Financiers before, but it&#8217;s been a while. Not sure why I&#8217;ve waited because these are delightful little treats that showcase summer berries and fruit. They are perfect with tea or coffee. They were named after the financial men of Paris (I believe). They are just the right amount of pastry and very rich! This recipe by David Lebovitz is a good one, as his recipes usually are.<\/p>\n<p>One of the wonderful thing about these is that they use browned butter. It&#8217;s not difficult to make browned butter, but you do have to keep an eye on the pan and focus on how browned the milk solids are getting. Stop when you get a whiff of toasted nuts from the pan, but before the solids get dark brown.<\/p>\n<p>When I first made this I used slivered blanched almonds and ground them in the food processor. This time all I had to do was weigh some almond flour from Costco. I still used the food processor to mix the sugars and the almond flour, but it was like three short pulses!<\/p>\n<p>You can use any kind of fruit in these, but I like fresh berries, especially blackberries. I made these on July 17th and in honor of Max. When he was a little guy he used to go with Sweetie in the morning to walk our dog Shogun around the block. When it was blackberry season (about now) he would come home with his hands stained with blackberry juice&#8230;and there were usually similar stains around his mouth since the joy wasn&#8217;t just picking the berries, but eating them right away.\u00a0<\/p>\n<p>For this batch I used blackberries in some, halved tiny strawberries in others, and a few had pieces of nectarines. The ones in the muffin cups also got a sprinkle of sliced almonds. I made five in the muffin cups and a dozen in a cast iron mold I have. They become fairy cakes and are quite cute, plus a better size for snacking. The photo at the top of the post shows one of the small ones that has nectarine and blackberry.<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2-p99QsWo3Yu_QI_vZgOIkv2gRNciwVO9vRLtPtNaJpfmoOtSSnK74dA0IwgWf0BbEToic8hd2la7DVZVBPfTVtlKakKT7Oyu7K99r6Xni3Yqy0PXKKWDLDfM7mMt-uPItN4JgRsRiZXXX-PJ7tkO_l6AOK5CcA1DFAyEqO_RWXCr6OabLfiD7A\/s579\/financiersinpan.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"360\" data-original-width=\"579\" height=\"199\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2-p99QsWo3Yu_QI_vZgOIkv2gRNciwVO9vRLtPtNaJpfmoOtSSnK74dA0IwgWf0BbEToic8hd2la7DVZVBPfTVtlKakKT7Oyu7K99r6Xni3Yqy0PXKKWDLDfM7mMt-uPItN4JgRsRiZXXX-PJ7tkO_l6AOK5CcA1DFAyEqO_RWXCr6OabLfiD7A\/s320\/financiersinpan.jpg\" width=\"320\"\/><\/a><\/div>\n<p><b><br \/><\/b><\/p>\n<p><b>Summer Fruit Financiers with Almond Flour<\/b><br \/>makes about\u00a0<span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">12 small cakes<\/span>\u00a0in muffin cups<br \/><em style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">Based on a recipe in <b>Ripe for Dessert<\/b> by David Lebovitz<br \/><\/em><\/p>\n<p><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">7 tablespoons unsalted butter<\/span><br style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\"\/><span style=\"font-family: arial;\"><span style=\"background-color: #ffffcc; font-size: 13px;\">157 grams almond flour (about 1 1\/2 cups)<\/span><\/span><br style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\"\/><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">\u00bd cup granulated sugar<\/span><br style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\"\/><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">\u00bd cup powdered sugar<\/span><br style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\"\/><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">5 tablespoons flour<\/span><br style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\"\/><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">1\/8 teaspoon salt<\/span><br style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\"\/><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">4 large egg whites<\/span><br style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\"\/><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">\u00bd teaspoon almond extract<\/span><br style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\"\/><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">one 6-oz basket blackberries<\/span><\/p>\n<p><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">Position the oven rack in the center of the oven and pre-hear to 400 degrees F. Butter a 12 cup muffin tin.<\/span><\/p>\n<p><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">In a skillet, heat the butter until it begins to sizzle. Continue to cook over low heat until the edges begin to darken and the butter gives off a nutty aroma. Remove from the heat. (The butter may sputter and splatter while cooking. If you want, place an overturned colander over the pan to protect yourself.)<\/span><\/p>\n<p><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">In a food processor, grind the almonds with the granulated and powdered sugars. When fine, add the flour and the salt and pulse to mix. While the processor is running, gradually pour in the egg whites and add the almond extract. Stop the machine, and add the warm butter, pulsing as you pour until the batter is just mixed.<\/span><\/p>\n<p><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">Divide the batter evenly among the buttered muffin cups Batter will come up about 1\/3 of the way. Poke 3 or 4 blackberries into each cake.<\/span><\/p>\n<p><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">Bake for 18 minutes, until puffy and deep golden brown. Watch so they don\u2019t burn. <\/span><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">Let stand a few minutes, then remove them from the pan and cool on a rack. Store cooled cakes in an airtight container for up to a week.<\/span><\/p>\n<p><span style=\"background-color: #ffffcc; font-family: arial; font-size: 13px;\">Variations: Substitute peach, nectarine, or plum slices for the blackberries, peeling first if desired. Cut the fruit into \u00bd inch slices or chunks and lay them over the top of each little cake or push into the batter if a chunk, like with berries, before baking. You can also sprinkle the top of each cake with untoasted sliced almonds before baking.<\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve made Financiers before, but it&#8217;s been a while. Not sure why I&#8217;ve waited because these are delightful little treats that showcase summer berries and fruit. They are perfect with tea or coffee. They were named after the financial men of Paris (I believe). They are just the right amount of pastry and very rich! [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7025106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[43665,709,539,4543],"dealstore":[],"offerexpiration":[],"class_list":["post-7025105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-berries","tag-small","tag-summer","tag-treat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A Small Treat with Summer Berries - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7025105\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Small Treat with Summer Berries - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"I&#8217;ve made Financiers before, but it&#8217;s been a while. 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