ALMOND FINANCIERS
Classic tiny French cakes made with browned butter and finely ground nuts, financiers are named for their shape; they’re intended to look like bars of gold and are baked in small rectangular moulds. If you don’t have such a mould, you can use a mini muffin pan instead. (In fact, we liked the muffin-pan financiers better.) We have included measures in grams, for precision.
Makes: 60 (or 48 when baked in a mini muffin pan)
Make ahead: The batter needs to be refrigerated for at least 1 hour, and up to several days. The financiers are best enjoyed the same day they are made.
13 tbsp (190 g) salted butter, preferably a high-fat, European-style brand
1/4 cup plus 2 tbsp (50 g) all-purpose flour
3/4 cup plus 3 tbsp (90 g) sugar 1/4 cup plus
3 tbsp (135 g) almond flour or almond meal
5 large egg whites (150 g)
1 tsp (5 mL) vanilla extract (may substitute scrapings from 1/2 vanilla bean)
1. Melt the butter in a small saucepan over medium-high heat; cook until it stops bubbling and has turned a golden nutty brown, being careful not to burn the milk solids (if you do burn it, it’s best to start over). Cool to room temperature.
2. Combine the all-purpose flour, sugar and the almond flour or almond meal in the bowl of a stand mixer or handheld electric mixer. Beat on low speed until well blended.
3. Slowly whisk in the egg whites, scraping down the sides of the bowl. Mix until everything is incorporated and smooth. Slowly mix in the brown butter and vanilla extract.
4. Transfer to a piping or large zip-top bag (for easy portioning) or bowl. Seal/cover and refrigerate for at least 1 hour, and up to several days.
5. Preheat the oven to 350 F (175 C). Butter or grease the moulds or muffin pan with cooking oil spray. Fill each well about two-thirds full. Bake (middle rack) for 5 to 10 minutes or until evenly browned. Dislodge the financiers while still warm. Adapted from a recipe by Olivia Wilson, co-owner of Chairlift Bakery and Brenner Pass.