Ingredients:
9 tablespoons butter, more for molds
1-1/4 cups powdered sugar
3/4 cup almond flour
1/4 cup bleached all-purpose flour
1 tablespoon, plus 2 teaspoons cake flour
Pinch of salt
1 teaspoon baking powder
4 egg whites, at room temperature
1 teaspoon vanilla extract.
Method:
With a pastry brush, butter 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 small pan over medium low heat, heat butter, occasionally swirling, until it begins to brown, about 5 minutes. Set aside.
Sift sugar over almond flour. (If using whole almonds, process with sugar in a food processor until mostly fine.) Add both flours, salt and baking powder, and gently whisk to combine. Add egg whites one at a time, whisking just to combine. Do not overwork or the cakes will be tough.
Add vanilla to butter. In a steady stream, whisk butter into flour mixture. Cover with plastic wrap, and refrigerate 3 hours.
Preheat the oven to 375°F.
Remove molds from freezer. Spoon mixture into a pastry bag that has a 1/4-inch round tip. Pipe mixture into molds, filling halfway.
(Storage: Keep the cakes loosely covered with plastic wrap on the day they are made. For longer storage, transfer them to a tin or plastic container with a tight-fitting cover in one layer and refrigerate them. Bring them back to room temperature before serving again. I froze some just to see what happened and, while not as good as fresh, I would not have been embarrassed to serve them to company.)
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
