I’m almost inclined to say that the reason I like these almond financiers so much is because they are just so easy. If you suddenly find you need a quick dessert, these are your saviors. If you just want something sweet, but don’t have the energy for much effort in the kitchen, these fit the bill. If you want a light note to end a sophisticated dinner or a light bite in the afternoon with tea, these can go either way.
But really, I just can’t resist tiny little cakes that remind me of marzipan. Enjoy a similarly miniature espresso and pretend you are lingering over dinner at a fancy restaurant!
I’ve posted about chocolate financiers here before. Now, some might contend that you can’t improve on chocolate; and I am not here to say one is better than the other, but that both are worth your time.
These little cakes are moist and satisfying thanks to the mellow flavor of almonds. Their petite profile makes them elegant and chic (would you expect any less of something called financiers?)
I use my immersion blender to finely chop the almonds so that they are freshly ground. I prefer using this to a food processor because the quanities are so small, and, psychologically, it just feels like there are less dishes to clean in the end. You can also use almond flour if you have that.
I make these in mini muffin tins, but you can make larger financiers in regular cupcake molds filled partially full (as I did here). Adjust the baking time upwards somewhat. This recipe was inspired by a Nick Malgieri recipe. Enjoy!
1C (4 oz approximately) of almonds, ground
1 C sugar
4 egg whites (1/2 cup)
8 T (one stick) of melted butter
1t almond extract
Heat the oven to 375F. Grease a mini-muffin pan. Mix the almonds, sugar, and flour. Stir in the egg whites and almond extract, then fold in the butter.
Fill the wells of the muffin pan about halfway full. Bake until the cakes are risen, golden, and are firm to the touch, about 18 minutes (or longer if making larger financiers). Remove from the muffin pan and allow to cool.