Almond and Orange Blossom Financiers with Rose Whipped Cream

Ingredients

Instructions

1. 1 Preheat the oven to 375°F (190°C). Grease a financier or muffin pan.
2. 2 In a medium bowl, combine almond flour, sifted all-purpose flour, baking powder, and salt.
3. 3 In a small saucepan, melt butter over medium heat until it turns golden brown, about 5 minutes. Let it cool slightly.
4. 4 In a large bowl, whisk together sifted powdered sugar and egg whites until combined. Stir in the orange blossom water.
5. 5 Gently fold the dry ingredients into the egg white mixture, then slowly incorporate the browned butter until smooth.
6. 6 Divide the batter evenly among the prepared pans, filling each mold about two-thirds full.
7. 7 Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Let cool completely.
8. 8 For the rose whipped cream, whip the chilled heavy cream with powdered sugar until soft peaks form, then gently fold in the rose water.
9. 9 Serve the financiers with a dollop of rose whipped cream on top.