Ottolenghi's Coffee and Walnut Financiers

I am an avid reader of The Guardian's recipe section, and was delighted to find an article on the release of a new book by Yotam Ottolenghi, Sweet, which is released in Australia today. As the name suggests, this book, by Ottolenghi and Emily Goh, is a book about making sweet treats.

The article contains 10 recipes, and I couldn't wait to set to work making the Coffee and Walnut Financiers.  (I am glad I did as I have just discovered that the gas lighter on the oven in my rented property has stopped working - so these pages might be a bit slow until that is hopefully fixed.)

I had all of the ingredients for the financiers, give or take.  Take the expresso powder, which I left out, as I didn't have any and there is plenty of coffee flavour from the coffee granules.  Substitute ground almonds for ground macadamias, as that is what I had!

These were so caramelly and delicious.  I ate one and took the rest to work.  I went to get a coffee at around 10.30am and saw that there were one and a half of them left - when I came back, they were all gone.  Glad people liked them!!

I loved the icing recipe because it set hard.  (The above photos were taken before the icing set.) The secret must be the liquid glucose, because ordinary glace icing does not set hard and tends to wrinkle when disturbed.  The glucose trick is one that I will apply often.

I now have my trigger finger on the button to buy Sweet - if the recipe sample in The Guardian is anything to go by, it will be amazing.