Very simple and easy to make, but it does require patient since the batter need to be refrigerated overnight. I've been making financiers for many years using the same recipe that I've been comfortable with. I still make finacier from time to time, but never thought about post it in my blog. I thought it was just plain too simple, and everybody already knows how to make it. Then I remember why I started to blog, It was for my sister who leave overseas so that she will be able to choose any simple recipe and make it for her family. This simple recipe will make her happy, and will make me happy too. Oh, I miss you sis, BJ, and the kids too. We all miss you and love you so much!
Ingredients:38 grams unbleached all purpose flour
38 grams slivered almonds
42 grams confectioner's sugar
pinch of salt
65 grams unsalted butter
100 grams egg whites
- Grind finely the flour, slivered almonds, salt, and confectioner's sugar in a food processor.
- Melt the butter, pour into small bowl, but leave out the sediment collected on the bottom of the pan.
- Put the egg white into a large glass or ceramic bowl, add the flour-almond mixture. Mix well with rubber spatula. Add the melted butter, mix to combine. Cover the bowl with plastic wrap. Refrigerate the batter overnight.
- Preheat oven to 350⁰F. Take out the batter from refrigerator. Give the batter a quick stir.
- Buttered about 12 financier molds generously (I use small trapezoid shapes), spoon of the batter evenly among the molds. Bake for 15 minutes, or until golden brown. Cool for about 2 minutes, then unmold and cool completely on a wire rack.