# What you need:
→ Almond Financiers
01 - 3.5 tablespoons unsalted butter
02 - 0.4 cup almond flour
03 - 0.4 cup powdered sugar
04 - 2 tablespoons all-purpose flour
05 - 2 large egg whites
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Chocolate Truffles
08 - 3.5 ounces dark chocolate (70%)
09 - 1/4 cup heavy cream
10 - 2/3 tablespoon unsalted butter
11 - 1 tablespoon cocoa powder
→ Lemon Madeleines
12 - 4 tablespoons unsalted butter, melted and cooled
13 - 1 large egg
14 - 3 tablespoons granulated sugar
15 - Zest of 1/2 lemon
16 - 1 tablespoon lemon juice
17 - 1/3 cup all-purpose flour
18 - 1/2 teaspoon baking powder
19 - Pinch of salt
→ Garnishes
20 - Powdered sugar for dusting
21 - Candied orange peel (optional)
22 - Crushed pistachios (optional)
# Directions:
01 - Preheat oven to 350°F and grease mini muffin molds. Melt butter and allow to cool slightly. Combine almond flour, powdered sugar, all-purpose flour, and salt in a bowl. Whisk in egg whites and vanilla until just blended. Fold in melted butter until smooth. Fill molds two-thirds full with batter. Bake 12–14 minutes until golden. Cool on a rack.
02 - Finely chop chocolate and place in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let sit for 1 minute before stirring until smooth. Stir in butter until combined. Chill mixture for 1 hour. Scoop and roll into small balls, then coat with cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk egg, sugar, and lemon zest until light and fluffy. Add lemon juice and melted butter, mixing to combine. Fold in flour, baking powder, and salt gently. Spoon batter into molds, filling three-quarters full. Bake 8–10 minutes until edges turn golden. Cool before removing from molds.
04 - Arrange financiers, madeleines, and truffles attractively on a serving platter. Lightly dust with powdered sugar. Garnish with candied orange peel or crushed pistachios as desired.
