Hazelnut Basil Financiers With Apricot Compote And Vanilla Ice Cream

• 3/4 cup butter
• 7 2/3 tablespoons flour
• 1 1/3 cups powdered sugar
• 3 1/8 ounces roasted hazelnuts ground
• 4 large egg whites
• 20 fresh basil leaves
• 6 1/16 cups apricots
• honey
• vanilla ice cream

1. Preheat the oven to 170 degrees Celsius.
2. In a small saucepan, melt the butter over low heat until there is a slight smell of hazelnuts and takes a little amber color.
3. Pass through a small sieve, and set aside.
4. In a small bowl, mix together flour, sugar and ground hazelnuts.
5. In a separate bowl, beat the egg whites until stiff.
6. Fold the egg withes into the flour mixture, then gradually add the melted butter, mix well. Chop the basil leaves, add them to the mixture.
7. Pour the batter into a lined cupcake tin.
8. Bake for about 20-30 minutes until golden brown.
9. Cut the apricots in halves, place them on a baking plate.
10. Put a drizzle of honey over the apricots, bake them for about 4 to 5 minutes at 170 C, then To serve, place a few apricots on a plate, add a scoop of vanilla ice cream and serve with the financiers.

butter, flour, powdered sugar, ground, egg whites, basil, apricots, honey, vanilla ice cream

Taken from www.yummly.com/recipe/Hazelnut-Basil-Financiers-with-apricot-Compote-and-vanilla-ice-cream-782003 (may not work)