Financiers

Financiers are small almond cakes, lovingly named for the appearance of gold bars. The high baking temperature creates a caramelized exterior and moist interior. Financiers are deceptively easy to make and are one of my favorite sweets. The only unusual part of the recipe is the specialty baking mold. Both metal and silicone financier molds are available. In a pinch, you can use a mini muffin pan.

Financiers Recipe

{Adapted from The Food Lover's Guide to Paris by Patricia Wells}

2 Tbsp. unsalted butter, for buttering metal financier molds

1 cup finely ground blanched almonds {or almond flour}

1 2/3 cups confectioners sugar

1/2 cup all-purpose flour

Pinch of salt

6 egg whites

1 1/2 sticks unsalted butter, melted and cooled

Preheat oven to 450°F. Using a pastry brush, brush metal financier molds with butter. Arrange in rows on a baking sheet and place in freezer to resolidify the butter. Do not butter silicone financier molds.

In a bowl, combine ground almonds, sugar, flour, and salt. Add egg whites. Mix until well-blended. Add 1 1/2 sticks of melted butter. Stir to combine.

Spoon batter into molds, filling to top. Place baking sheet on center oven rack. Bake until slightly puffed, about 7 minutes. Reduce heat to 400°F, rotate pan, and bake 7 minutes longer. Financiers should be light brown. Turn off oven, and let financiers rest in the oven until firm, 7 more minutes. Remove from oven. Let cool for 10 minutes, then unmold. Makes 14.