# Ingredients:
→ Almond Financiers
01 - 3.5 tablespoons unsalted butter
02 - 3.5 tablespoons almond flour
03 - 3.5 tablespoons powdered sugar
04 - 1.5 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 high-quality dark chocolate (70% cacao)
09 - 4 tablespoons heavy cream
10 - 0.7 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 - 4 tablespoons 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)
# Instructions:
01 - Preheat oven to 350°F and grease mini muffin molds. Melt butter and allow to cool slightly. In a bowl, combine almond flour, powdered sugar, all-purpose flour, and salt. Whisk in egg whites and vanilla extract until just combined. Fold in melted butter until smooth. Spoon batter into molds, filling two-thirds full. Bake for 12 to 14 minutes until golden. Transfer to a rack to cool.
02 - Finely chop dark chocolate and place in a heatproof bowl. Warm heavy cream until just simmering, then pour over chocolate. Let stand for one minute before stirring until smooth. Incorporate butter into the mixture. Chill in refrigerator for one hour. Once set, scoop and roll into small balls, then coat with cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk together egg, granulated sugar, and lemon zest until light and fluffy. Add lemon juice and melted butter, mixing to combine. Gently fold in flour, baking powder, and salt. Spoon batter into molds, filling three-quarters full. Bake for 8 to 10 minutes until edges are golden. Cool before removing from molds.
04 - Arrange almond financiers, lemon madeleines, and chocolate truffles attractively on a serving platter. Dust with powdered sugar and optionally garnish with candied orange peel or crushed pistachios.
