{"id":35971,"date":"2015-06-14T09:28:05","date_gmt":"2015-06-14T13:28:05","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35971"},"modified":"2015-06-16T20:36:43","modified_gmt":"2015-06-17T00:36:43","slug":"raspberry-earl-grey-financiers%e3%83%a9%e3%82%ba%e3%83%99%e3%83%aa%e3%83%bc%e3%82%a2%e3%83%bc%e3%83%ab%e3%82%b0%e3%83%ac%e3%83%bc%e3%83%95%e3%82%a3%e3%83%8a%e3%83%b3%e3%82%b7%e3%82%a7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35971&lang=en","title":{"rendered":"Raspberry Earl Grey Financiers
\u30e9\u30ba\u30d9\u30ea\u30fc\u30a2\u30fc\u30eb\u30b0\u30ec\u30fc\u30d5\u30a3\u30ca\u30f3\u30b7\u30a7"},"content":{"rendered":"

\"575\"<\/a><\/p>\n

Raspberry Earl Grey Financiers<\/strong><\/p>\n

Burnt butter, almond flour, raspberries, and earl grey tea. What’s not to love?!<\/p>\n

<\/p>\n

I made a little package to take to my father-in-law’s wife who just had a birthday.<\/p>\n

I never thought I was an art and craft kind of person, but I actually enjoyed making this.<\/p>\n

\"581\"<\/a><\/p>\n

Raspberry Earl Grey Financiers<\/strong> (makes 24 small ones the size show in the photos)<\/p>\n

80g butter
\n110g confectioners sugar
\n40g almond flour
\n40g cake flour
\n1 tablespoon earl grey leaves, ground
\n1\/4 teaspoon baking powder
\n2 teaspoon honey
\n110g egg whites
\n12 fresh raspberries, cut in half<\/p>\n

1. Preheat oven to 350 F.
\n2. Heat butter in a pan until light brown and strain.
\n3. In a large bowl combine all the dry ingredients.
\n4. Add honey, butter, and egg whites.
\n5. Cover and refrigerate overnight.
\n6. Butter a 24-piece mini muffin tin. Spoon batter into the cups, filling half full. Place raspberry pieces on top.
\n7. Bake for 10~15 minutes or until golden brown.\u3000<\/p><\/div>\n

\"580\"<\/a><\/p>\n

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\"577\"<\/a><\/p>\n

\"579\"<\/a><\/p>\n

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\"576\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Raspberry Earl Grey Financiers Burnt butter, almond flour, raspberries, and earl grey tea. What’s not to love?!<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-35971","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35971"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35971\/revisions"}],"predecessor-version":[{"id":36002,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35971\/revisions\/36002"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}