Ingrédients

  • 1 ½ cup (150g) carrots
  • 1 ½ stick (175g) salted butter
  • 2 tbsp. honey
  • 2/3 cup (75g) flour
  • 1/3 cup (50g) almond meal
  • 1/3 cup (50g) hazelnut meal
  • 1 cup (160g) powdered sugar
  • 6 egg whites

Étapes

  1. Preheat oven to 390°F (200°C – th. 6-7)
  2. In a sauce pan, bring butter and honey to melt.
  3. In a mixing bowl, combine flour, almond and hazelnut meals and powdered sugar.
  4. Add the melted mix to the powders, blend and let cool down.
  5. Add the egg whites and stir until homogenous
  6. Incorporate the carrots purée and stir
  7. Butter the financier molds, garnish with dough and bake for 12-15 minutes