Special equipment: financier molds
For the financiers: In a medium bowl, add the apricots
, cranberries, orange rind and liqueur
. Set aside to rehydrate the fruit.
In a pot, melt
the butter until browned and aromatic
the hydrated fruit and reserve the hydrating liquid for a later use. In a stand mixer
fitted with the paddle attachment, mix the fruit, brown butter
, almond flour, egg
whites, all-purpose flour
and confectioners' sugar until fully incorporated. Chill in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Transfer the batter
to a pastry bag
and pipe into the financier molds. Bake until golden brown, 10 minutes.
For the glaze
: In a pot, add the orange juice
, sugar and 500 grams (17 2/3 ounces) of the reserved hydrating liquid. Bring to a boil and then remove from the heat. Dip the financier cakes
in the warm glaze, and then serve.