Prep: 15 mins
Cook: 22 mins
Chilling Time: 3 hrs
Total: 3 hrs, 37 mins
Makes: 24 financiers
Ingredients:
– 10 tablespoons (150 g) of unsalted butter
– 1 cup (100 g) toasted, blanched sliced almonds
– ½ cup (60 g) all-purpose flour
– 1 ½ cups (180 g) powdered sugar, sifted
– ¼ teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
– 4 large egg whites (120 g), lightly beaten
– Raw sliced almonds, for decorating
Directions
In a 2-quart stainless steel saucepan or saucier, melt butter over medium-low heat. Increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring until foaming subsides, scraping up brown bits that form on bottom, butter is golden yellow and milk solids are chestnut brown in color. Transfer to a small heatproof bowl and set aside.
Method
In a blender or food processor, combine toasted almonds and flour and pulse until almonds are completely broken down into fine, sandy crumbs. Transfer flour-almond mixture to a large bowl. Add sugar and salt, and whisk until thoroughly combined. Add egg whites and whisk until smooth and no dry flour remains (the consistency should be similar to pancake batter). Add half of the brown butter and whisk until fully incorporated. Repeat with remaining butter. Cover bowl with plastic wrap and refrigerate for at least 3 hours and up to 1 day.
Baking
Adjust oven rack to middle position and preheat oven to 190°C. Grease a 24-cup nonstick mini muffin pan. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 1 tablespoon of dough into each cup. Sprinkle raw sliced almonds in an even layer over the top of each. Bake until financiers are puffed and domed on top and light golden brown in the center with deeper golden brown edges (roughly 12 minutes).
Transfer pan to a wire rack and let cool for 10 minutes. Using a butter knife or small, thin offset spatula, remove financiers from pan. Serve slightly warm or at room temperature.
Special Equipment
2-quart stainless steel saucepan or saucier, blender or food processor, 24-cup nonstick mini muffin pan, 1-tablespoon cookie scoop or measuring spoon
Make-Ahead and Storage
The batter can be prepared ahead of time and refrigerated for up to 1 day.
Financiers are best enjoyed on the same day they are baked. – seriouseats.com
