- 1500g beurre noisette
- 1500g Icing sugar
- 600g ground coconut
- 200g ground hazelnuts
- 1000g Egg whites
- 500g flour.
Coconut financier
Ingredients
Method
Beat sugar & eggs until pale, add nuts, add flour and finally pour in beurre noisette slowly.
Bake at 180*c for 14 mins.
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