1 cup almonds, toasted in a 450ºF (230ºC) oven for 5 minutes, cooled and ground to a fine powder in a food processor
1 2/3 cup confectioners' sugar
1/2 cup unbleached all-purpose flour
3/4 cup egg whites (5 to 6)
3/4 cup unsalted butter, melted and cooled
1 tablespoon butter, softened to butter the molds
You will need:
18 individual 3-inch fluted tart molds or 18 miniature muffin tins, or 18 miniature flutted silicone tart molds.
1. Preheat oven to 450ºF/230ºC degrees.
2. In a medium size bowl combine the sugar, ground almonds, and flour, and then sift or force the mixture through a fine mesh sieve into a second bowl. The mixture should be very fine. Stir in the unbeaten egg whites until thoroughly blended, and then stir in the 3/4 cup of melted butter until well blended.
3. Butter the tart molds or muffin tins. Fill each mold (or tin) with batter just to the rim of the mold (or tin). Place the molds (or miniature muffin tins or fluted silicone tart molds) on a thick baking sheet and place it in the center of the preheated oven. Bake for 7 minutes, then reduce oven temperature to 400ºF/200ºC and bake another 7 minutes. Turn off the heat and let the financiers rest in the oven another 7 minutes.
4. Remove the financiers from the oven and un-mold them as soon as they have cooled.
If desired, you may add 3 tablespoons finely chopped good quality candied orange rind or 2 tablespoons finely chopped good quality candied ginger or combination of both. These would be stirred in after the melted butter.
Makes 18 financiers.
Date: February 27, 2003