Coffee and pecan financiers I Ottolenghi recipes online
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Coffee and pecan financiers

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100g pecans
150g unsalted butter, cut into 2cm dice, plus extra for greasing the muffin trays
200g icing sugar
100g ground almonds
100g plain flour
65g malt powder (or Horlicks)
1 tsp baking powder
2 tsp ground coffee beans
8 egg whites (300g)
2 shots of espresso (60ml)
coarse sea salt

Pecan coffee cream:
100g pecans
3 shots of espresso (90ml)
530ml double cream
75g light brown sugar


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