Besides being a great way to use up egg whites, these diminutive cakes are elegant and fragrant with almonds, and easy to whip up. I put my own spin on a Nick Malgieri recipe (borrowing his basic proportions but mixing up the flavors from the Modern Baker) to create these. Read more at http://threecleversisters.com/2011/03/02/almond-financiers/ —sarabclever
almonds, preferably fresh ground (about a cup)
egg whites (about 4)
butter (one stick), melted
In This Recipe
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 mini-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.
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.