The Bread Project Hazelnut Financiers
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In 19th-century Paris, pastry shops based their reputations on the financier, a small cake named after the local financial workers who enjoyed them. The Bread Project's version utilizes the same old-fashioned method of stirring sugar with lightly beaten egg whites and browned butter, but then replace freshly ground toasted hazelnut meal for the classic almond meal typical of Parisian florentines.