Almond Cakes

4.4(32)

The little rectangular almond cakes known as financiers are sold in many of the best pastry shops in Paris. Perfect financiers are about as addictive as chocolate, and I'd walk a mile or two for a good one. The finest have a firm, crusty exterior and a moist, almondy interior, tasting almost as if they were filled with almond paste.

by Patricia Wells·published 2004-08-20

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Servings

Makes 21 2 x 4-inch (5 x 10-cm) financiers

Total time

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Calories / serving

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Ingredients (7)

serves

2 tablespoons (30 g) unsalted butter, melted, for buttering 21 financier moldsbutter
1 cup (140 g) finely ground almondsalmond
1 2/3 cups (210 g) confectioners sugarconfectioners-sugar
1/2 cup (70g) unbleached all-purpose flourunbleached-all-purpose-flour
Pinch of saltsalt
3/4 cup (185 g) egg whites (5 to 6)egg
3/4 cup (6 ounces; 185 g) unsalted butter, melted and cooledbutter

Instructions (5 steps)

01Preheat the oven to 450°F(230°C).
02With a pastry brush, use the 2 tablespoons melted butter to thoroughly butter the financier molds. Arrange them side by side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to resolidify the butter and make the financiers easier to unmold.
03In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the 3/4 cup butter and mix until thoroughly blended. The mixture will be fairly thin and pourable.
04

Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 7 minutes. Reduce the heat to 400°F(205°C). Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven heat and let the financiers rest in the oven until firm, about another 7 minutes.

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Not rich — missing servings, total time, or calories.