A delicate French tea cake that can be made in many different shaped molds. A rectangular Financier mold is traditional.
Ingredients
14 Tablespoons unsalted butter (one stick and 6 Tablespoons)
1 cup plus 2 teaspoons almond flour
¾ cup all-purpose flour
1½ teaspoons baking powder
7 large egg whites
1 Tablespoon pure vanilla extract
Confections' sugar for dusting
Instructions
Place the butter in a small saucepan over medium-high heat. Let it bubble and cook until it turns light golden brown. Whisk a couple of times during the process to ensure that all the butter melts and browns evenly. Once it reaches the desired light brown color, immediately remove from the heat.
In a medium bowl, sift together the granulated sugar, almond flour, all-purpose flour, and baking powder, then whisk until they are evenly combined. Whisk in the egg whites and vanilla until just combined. Pour in the hot butter and whisk until everything is fully combined. If you wish, transfer the batter to a large measuring cup (which makes it easier to pour into the mold), or leave in the bowl; cover, and refrigerate for at least 2 hours, or preferably overnight, to allow the flour to relax.
Preheat the oven to 375 degrees. Spray a silicone Financier mold with nonstick cooking spray or line a mini muffin pan with paper baking cups.
Stir the batter, then pour just enough of it to fil the individual molds or muffin cups three-quarters full. Baking time will vary depending on the size of the mold. For this recipe, a mini muffin cup was used and baking time was 13 minutes. You will know the Financiers are ready when they turn light golden brown, spring back when you lightly press on them, and a toothpick inserted in the center comes out clean. Remove from the oven; cool completely in the mold, then store in an airtight container in a cool, dry place for up to 2 days. Dust with confections' sugar before serving.
Recipe from Payard Cookies
Recipe by Baking and Eggs at https://bakingandeggs.com/2015/11/13/almond-vanilla-financiers/