Coffee and walnut financiers from Sweet (page 105) by Yotam Ottolenghi and Helen Goh

  • icing sugar
  • walnuts
  • butter
  • ground almonds
  • instant coffee granules
  • egg whites
  • liquid glucose
  • ground espresso coffee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on November 25, 2021

    As mentioned by other reviewers, most components can be prepped ahead so the final baking and decorating can be done quite quickly. Reduced the sugar in the cakes and the frosting (all the recipes in Sweet are way too sweet for my taste), worked beautifully. Recipe makes too much frosting. Great textural contrast from the walnuts.

  • darcie_b on February 23, 2019

    I wasn't wowed by the flavor, but this is a solid recipe and good for coffee lovers.

  • jluvs2bake on June 17, 2018

    Love the melding of the flavors. The brown butter and coffee almost have a caramel hint together. My husband ate the leftover icing plain... I made mine with pecans instead of walnuts, and it was delicious! I made mine in a popover pan because the book said that's how they make them, and that's what the accompanying photo was. I wanted mine to look like that rather than a muffin. It would have made 6 regular popovers nice and tall, but I filled them slightly less and put the extra batter in 2 ramekins for a total of 8 financiers. These would be lovely for a coffee or brunch.

  • anya_sf on December 06, 2017

    I made half the recipe and got 21 mini-muffins, so my molds must have been small. They baked in 12 minutes. They were a nice two-bite size. I omitted the espresso powder (didn't have it), but the financiers still had plenty of coffee flavor from the instant coffee. These were easy to make, but do require a couple hours of chilling, so plan ahead. I used less icing, but it seemed like enough. The icing was quite stiff; I had to add a bit of water to thin it enough to spread, and even then it didn't drizzle. I tried a few cakes plain, and they were good too, so the icing isn't needed, although it looks pretty. We really enjoyed these.

  • DKennedy on October 23, 2017

    My second recipe out of the book - made for Tea '17. Lots of steps for mis en place can be done in advance (brown butter, toasting the walnuts, sifting the dry ingredients, making the coffee). If all that is done in advance the recipe will be quite simple to throw together. If done all at once, a bit overwhelming. Note that I bought the straight sided pan referenced in the book/photo and using that mold, made 17 financiers baked at 400 for 14 minutes. I loved how these came out. Note that the icing sets quickly so it is best to make just before using and put on while the cakes are hot so it will run down the sides. The icing is wildly sweet and makes a ton so next time 1/2 the frosting recipe and maybe add cream instead of milk to cut through the sweetness and maybe add more liquid? So, so good.

  • bwhip on September 22, 2017

    These turned out excellent. A nice crispy edge, with a moist, delicate crumb, and wonderful flavor from the coffee and brown butter. The glaze was a little sweet for my taste, but overall we really enjoyed these and will make them again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.