Cool! I had never heard of these. The recipe looks great too; not just flour and sugar like some cakes, lots of interesting/complex flavors that I’m sure make a really neat result. Any suggestions on different pans that might work if we don’t have whoopie pie pans?
Thanks for the tip about using muffin tins, because I can’t really justify the space for a whoopie pie tin…yet! Hazelnuts are my mom’s favorite, so I’ll definitely make these for her for Mother’s Day.
Also, replying to your most recent tweet here since I don’t have twitter, there’s a great blog called The Bite House, which is written by a chef living in the Maritimes, maybe he might have some ideas about things to do/see/eat while you’re there. Here’s the link: http://thebitehouse.com/
These looks delicious. I had the most amazing almond financier in Paris this past winter and have nibbled on the edge of a few look a-likes since, but have been fully disappointed, disappointed to the point of booking a train back to Paris just for that perfect financier. I will definitely try this recipe, with both hazelnuts and almonds. It seems to me that the powdered sugar is the secret to the moister middle, is that true? Or perhaps its the melted butter. Either way looking forward to sampling these.
Tim! They look gorgeous! Thank you so much for posting this:) I kept the recipe large, so they can be used as a vessel for ice cream sammies…and I like to share. In the hot days of summer, try them with the roasted banana ice cream. It’s like the best frozen, banana bread goodness you’ll ever have! XO
I’ve never been very into the idea of trying out financiers… until now! The way you described them sounds so great, I can’t wait to try them now. And after reading Kir’s comment, I am most definitely going to make them during the summer when I can sandwich them between some banana ice cream. Sounds heavenly! Thanks for sharing, Tim!
These look gorgeous! I’m a financier freak – what a brilliant way to use up egg whites. I make a version with hazelnuts and buckwheat flour, that happens to be gluten-free: http://www.bojongourmet.com/2012/02/gluten-free-buckwheat-hazelnut-brown.html The buckwheat honey/nut/salt topping sounds amazing! LOVE the idea of adding cacao nibs, and baking them flat to turn into ice cream sandwiches – brilliant. The book looks amazing, too. Beautiful post. : )
Love that first picture. I’ve never actually had a financier, but this looks like a great place to start. Are they sort of cake-ish in the middle? One of my favorite hazelnut cookies comes from Kim Boyce, and I’m excited to expand the repertoire!
I’ve never had a financier before but these look great. Would be a great dessert for a dinner party especially if they taste better the next day (anything to get ahead!). I’ll have to try them the suggested way but I think playing with different nut options and syrup flavorings would be great–maybe even a Rarebird curd or preserve reduction…Pear Vanilla Pinot Blanc anyone?!?
We used to make the traditional almond version of these at a Bakery I used to work at. We made them in mini muffin pans and pushed a raspberry in the centre before baking. Great little bites to have with your morning coffee! Love your pics!
Wow, I am happy I stumbled upon this blog! You have the exact career I DREAM of :) I’m adding you to my RSS feed now so I can look to your posts for inspiration. I have a long way to go before I’m a food writer or even a tiny baby step close to food photographer, but the goal is there, haha. Love your recipes too!
Tim, these look FANTASTIC! My whoopie pie pan is collecting dust and lying dormant ever since I made Pumpkin Whoopie Pies from Baked Brooklyn– but that was, like, in October! This is just what I needed. And after reading the suggestion to make these into ice cream sandwiches(!!!), I swear, my head nearly exploded. Yes, I’m that excited. They are definitely being made this weekend. As always, awesome post and great pictures.
Just returned from Oregon and drove through all of the hazelnut groves there. They are so beautiful and something I had not seen before. I’ve been looking for ways to use hazelnuts now and these look really delicious. Thx.