Almond and Orange Blossom Financiers with Rose Whipped Cream

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 cup unsalted butter, melted and browned
• 3 cup powdered sugar, sifted
• 4 large egg whites, room temperature
• 2 teaspoons orange blossom water

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon rose water

Method

1. 01
   Preheat the oven to 375°F (190°C). Grease a financier or muffin pan.
2. 02
   In a medium bowl, combine almond flour, sifted all-purpose flour, baking powder, and salt.
3. 03
   In a small saucepan, melt butter over medium heat until it turns golden brown, about 5 minutes. Let it cool slightly.
4. 04
   In a large bowl, whisk together sifted powdered sugar and egg whites until combined. Stir in the orange blossom water.
5. 05
   Gently fold the dry ingredients into the egg white mixture, then slowly incorporate the browned butter until smooth.
6. 06
   Divide the batter evenly among the prepared pans, filling each mold about two-thirds full.
7. 07
   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. 08
   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. 09
   Serve the financiers with a dollop of rose whipped cream on top.