Blueberry Financiers Glazed with a Tangerine Marmalade

Makes 12 (I always double the recipe and make two dozen)

• 8 Tablespoons unsalted butter, browned and slightly cooled

• ½ cup slices almonds, toasted and cooled

• 1 ½ cups almond flour (I prefer Bob’s Red Mill)

• ½ cup granulated sugar

• ½ cup confectioners’ sugar

• 1/3 cup all-purpose flour

• 2 tsp ground ginger

• ½ tsp fine sea salt

• 4 large egg whites

• 1 tsp vanilla paste

• 1 pint fresh blueberries

• ½ cup tangerine (or orange) marmalade

 1)     Toast the almond slices in a non-stick skillet until darkened in color and aromatic. Set aside to cool completely.

2)     In the same pan as used for the almonds, melt the butter and cook on medium heat until the foam stops sizzling and the butter gives off a nutty aroma. Pour off into a glass container and let cool slightly.

3)     Spray your muffin pan with baking spray and preheat the oven to 350 degrees.

4)     In a medium bowl, whisk together the almond flour, the sugars, the all-purpose flour, ginger and salt. Pour the dry mix into a food processor.

5)     While the machine is running, add the four egg whites one at a time. Then add the vanilla paste. Turn the machine off and add the toasted almonds. Pulse the machine twice to mix in the toasted slices.

6)     Portion the batter into the muffin tins, filling each around 2/3 full.  Place four or five blueberries on top of the batter (not touching the sides).

7)     Bake for 20-22 minutes, rotating the pan after 15 minutes. Let cool in the pan for five minutes and then remove the small cakes to a wire rack.

8)     Melt the marmalade in a small pan over low heat and then brush over the tops of the cakes. 

9)     The cakes are easier to serve if you place the cooled cakes in paper muffin liners before serving.