Dragonwell Chestnut Financiers
Miniature French almond cakes infused with ground Dragonwell tea and chestnut flour—nutty, buttery, and impossibly tender.
Financiers are small French cakes made with brown butter and almond flour, and they become extraordinary when you add ground Dragonwell tea. The tea's natural chestnut sweetness amplifies the nutty, toasty flavors already at the heart of this classic.
Grinding the tea leaves into a fine powder (a spice grinder works perfectly) releases their full flavor into the batter. The tea turns the financiers a beautiful pale green-gold and adds a whisper of vegetal sweetness.
Chestnut flour replaces part of the almond flour, creating a double layer of nuttiness that mirrors Dragonwell's signature flavor. The brown butter ties everything together with its own toasted, caramel-like warmth.
These keep beautifully in an airtight container for three days, though they're best within hours of baking when the edges are crisp and the centers still yielding. Serve alongside a freshly brewed cup of Dragonwell for the full experience.
Ingredients
- 100g unsalted butter
- 80g powdered sugar
- 40g almond flour
- 30g chestnut flour
- 40g all-purpose flour
- 2 tbsp Dragonwell tea, finely ground
- 3 large egg whites
- Pinch of salt
- Butter and flour for molds
How to make it
- 1Brown the butter in a small saucepan over medium heat until nutty and amber (about 5 minutes). Set aside to cool slightly.
- 2Whisk together powdered sugar, almond flour, chestnut flour, all-purpose flour, ground tea, and salt in a bowl.
- 3Add egg whites and stir until just combined. Pour in brown butter and fold gently until smooth.
- 4Refrigerate batter for at least 1 hour (overnight is ideal for crispier edges).
- 5Preheat oven to 200°C (390°F). Butter and flour financier molds. Fill each mold three-quarters full.
- 6Bake 12–14 minutes until edges are golden and centers spring back. Cool in molds 5 minutes, then unmold onto a rack.
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