Ingredients

• 300 g granulated sugar
• 200 g butter
• salt
• 200 g icing sugar
• 150 g flour 00
• 150 g hazelnut flour
• 70 g lemon juice
• 35 g orange honey
• 10 g baking powder for desserts
• 5 egg whites
• peeled hazelnuts
• slices of dehydrated lemon

For the recipe of the financier with hazelnuts, start with the lemon syrup. Filter the lemon juice, mix it with 80 g of water and heat it in a microwave oven. Toast 100 g of caster sugar in a small saucepan; when it begins to brown, remove from the heat, add the lemon juice and 100 g of water; mix and reduce for 2-3 minutes on the fire. Let it cool.
For the financiers: melt the butter in a saucepan, until it has become hazelnut, and let it cool. Beat the egg whites lightly. Mix the hazelnut flour, the 00 flour, the baking powder, the icing sugar, the orange honey and a pinch of salt in a large bowl; use a whisk to incorporate the egg whites and then the hazelnut butter, continuing to mix until you get a soft and sticky dough.
Cover the container with the film and let the dough rest in the fridge for 10 hours. Grease 20 rectangular molds (10 × 5 cm), distribute about 35 g of dough for each and bake at 160 ° C for 15 minutes. Remove the financiers from the oven, turn them out, brush them with plenty of lemon syrup and let them cool.
For the caramel hazelnuts: skew a dozen hazelnuts on as many sticks for skewers. Prepare a caramel by melting 200 g of sugar in a saucepan with 40 g of water, stirring occasionally until you get a golden caramel. Start the hazelnuts by making sugar strands, leave them to dry, then remove the sticks. Serve the financiers with hazelnuts, lemon slices and decorate as you like.