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Almond cakes
The finest have a firm, crusty exterior and a moist, almondy interior, tasting almost as if they were filled with almond paste.
Ingredients
- Unsalted Butter, Melted, For Buttering 30 Grams
- Finely Ground Almonds 140 Grams
- Confectioners Sugar 210 Grams
- Unbleached All-purpose Flour 70 Grams
- Salt Pinch
- Egg Whites ¾ Cup
- Unsalted Butter, Melted And Cooled ¾ Cup
Instructions
- Preheat the oven to 450°F(230°C). With 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.
- In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend.
- Add the egg whites and mix until thoroughly blended.
- Add the ¾ cup butter and mix until thoroughly blended.
- The mixture will be fairly thin and pourable.
- 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.
- Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes. Unmold.
Notes
(Note: Wash molds immediately with a stiff brush in hot water without detergent so that they retain their seasoning.) The financiers may be stored in an airtight container for several days.
