# What You Need:
→ 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 good-quality dark chocolate (70% cacao)
09 - 1/4 cup heavy cream
10 - 2/3 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 half a lemon
16 - 1 tablespoon lemon juice
17 - 3.5 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)
# How to Make:
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 blended. Stir in melted butter until smooth. Spoon batter into molds, filling two-thirds full. Bake 12–14 minutes until golden. Cool on a rack.
02 - Finely chop chocolate and place in a heatproof bowl. Heat heavy cream until just simmering, then pour over chocolate. Let stand for one minute, then stir until smooth. Mix in butter until incorporated. Chill mixture for one hour. Scoop and roll into small balls, then coat with cocoa powder.
03 - Preheat oven to 375°F and grease madeleine molds. Whisk egg, sugar, and lemon zest until light and frothy. Add lemon juice and melted butter, whisking to combine. Fold in all-purpose flour, baking powder, and salt gently. Spoon batter into molds, filling three-quarters full. Bake 8–10 minutes until edges turn golden. Cool before unmolding.
04 - Arrange financiers, madeleines, and truffles artfully on a serving platter. Dust with powdered sugar and garnish with candied orange peel or crushed pistachios as preferred.
