Financiers (Vegan)

I'm sure there are some purists out there who would be deeply offended to know that I'm calling these cookies financiers, so let's understand that these are financier inspired cookies. Financiers contain browned butter which, though I did give it a go, I was not able to replicate with my beloved Miyoko's butter. Financiers are also traditionally made in little rectangles (and are said to resemble gold bricks, hence the name financier), while mine were made in mini muffin tins.

I promise that these are squidgy little bites of almond deliciousness though, particularly when dipped in dark chocolate, and I would encourage you to give them a go if you happen to open a can or two of chickpeas in the near future.

Enough talking, onto the recipe!

Vegan Financiers

Makes about 30 mini financiers

Adapted from Martha Stewart's Baking Handbook

INGREDIENTS

- 1 1/4 sticks / 10 tablespoons / 142 grams vegan butter, melted and mostly cooled, plus more for tins

- 2 cups (6 oz) sliced blanched almonds

- 2 1/4 cups powdered sugar

- 3/4 cup all-purpose flour, plus more for tins

- 1/4 teaspoon salt

- 1 cup aquafaba (you'll probably need to open 2 cans chickpeas)

METHOD

1. Add almonds and 1/4 cup powdered sugar to a food processor and pulse until nuts are finely chopped. Whisk flour and salt in a medium bowl, then whisk in the almond mixture.

2. In a stand mixer fitted with a whisk attachment, or in a large bowl with a good hand mixer, beat aquafaba and remaining 2 cups powdered sugar until it reaches stiff peaks. Start at a low speed until it looks foamy, then gradually ramp it up to high. All in all, this may take up to 10 minutes or so.

3. Fold in the almond / flour mixture one third at a time, alternating with half of the melted butter, so that you begin and end with adding in the flour. It's ok if you knock some air out of the aquafaba, but try to be fairly gentle. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 4 days.

4. Preheat the oven to 375 F, then butter and flour your mini muffin tins. Pull your mix out of the fridge - it's going to be weird, and a little bit solid. Fill each muffin hole about 2/3 full. Bake until the middle of the financiers are pale golden and the edges are turning golden brown, about 15 - 20 minutes.

5. Allow the financiers to cool for 5 minutes or so in the tin before turning out to cool completely (they actually taste better when fully cooled, not fresh out of the oven). Dip in melted dark chocolate, if desired. These will keep for at least a couple days in an airtight container.