Financiers Recipes

Steps:

• Preheat oven to 350 degrees. Spread almond flour evenly on a rimmed baking sheet. Toast until browned, 8 to 10 minutes. Remove from oven, and raise heat to 375 degrees. Meanwhile, melt butter in a small saucepan over medium heat until browned, about 8 minutes. Immediately transfer to a bowl with browned bits. Let cool.
• Combine flours and sugar in the bowl of a mixer. Add whites, and beat on medium speed until combined and sugar is incorporated. With machine running, pour in browned butter (with brown bits) in a slow, steady stream. Continue to beat for 3 minutes. Batter can be refrigerated for up to 3 days.
• Coat a cast-iron pan with oil or cooking spray, and fill halfway with batter. Bake until dark gold (time will vary depending on size of pan). Remove from oven, and immediately transfer financiers from pan to a wire rack. Let cool. Coat each with glaze if desired, or serve immediately.

Steps:

• Make the browned butter: Melt 1 stick butter in a medium saucepan over medium-high heat and cook until it begins to bubble. Reduce the heat to medium and cook, swirling the pan, until the butter turns golden and smells nutty, about 3 minutes. Remove from the heat and let cool.
• Whisk both flours, 1/2 cup brown sugar and the salt in a medium bowl. Beat the egg whites in a large bowl with a mixer on high speed until stiff peaks form; stir in the vanilla. Fold in the browned butter and the dry ingredients, then cover the batter with plastic wrap and refrigerate 1 hour.
• Preheat the oven to 350˚ F. Butter a 12-cup muffin pan. Melt the remaining 2 tablespoons butter and combine in a large bowl with the pears and remaining 2 tablespoons brown sugar; toss. Divide the batter among the muffin cups; top each with 3 pear slices. Bake until puffed and golden, 12 to 14 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 400°F (200°C).
• In a bowl, sift together the almond powder, powdered sugar, flour, baking powder, and salt. Set aside. In another bowl, using a whisk or handheld mixer, beat the whites until stiff peaks form. (Or, use a stand mixer fitted with the whip attachment.)
• In a stand mixer fitted with the paddle attachment (or with a handheld mixer or a wooden spoon and some stamina), beat the butter until creamy and soft. Add the egg yolks, ne at a time, beating after each addition. Beat in the almond extract. Then add the dry ingredients, beating just until thoroughly combined. The mixture will be a bit stiff. On low speed, slowly add half of the whipped whites, mixing just until combined. Using a rubber spatula, gently fold in the remaining whites.
• Spoon the mixture into the molds. You want the batter in each mold to be 1 to 1 1/2 inches (2.5 to 4 cm) deep. Bake for 20 minutes, or until the center is bouncy. If you stick it with a knife, it will always be greasy. The best way to test is to press the center with your finger. If it bounces back rather than sinks, it's ready. If you are using paper molds, leave and serve. If you are using metal molds, remove the cakes from the molds and let cool on wire racks. Serve at room temperature.
• Substitute hazelnut powder for the almond powder. You need to toast the hazelnut powder before using it. Spread it on a rimmed baking sheet, place in a preheated 350°F (180°C) oven, and set the timer for 5 minutes so you don't forget about it. Stir it with fork occasionally so it toasts evenly. It is ready when it smells like a Belgian chocolate store. Pour it into a bowl and let it cool completely before using, then sift with the other ingredients as directed in the recipe. This version is delicious with a few apricot halves gently pushed into the top of the cake batter before baking.
• When the big Italian grapes arrive in the market in their foam-padded wooden crates, it's an exciting time. Press them into the cake batter before baking, just like the apricots above.
• Simmer thick orange slices in simple syrup (equal parts sugar and water; dissolve the sugar in the water) for 1 hour. Add 1/4 cup (60 ml) Irish whiskey to the batter with the almond extract, and press the orange slices into the top of the cake batter before baking.
• Whisk 2 tablespoons creamy peanut butter into the batter before adding the egg yolks. Sink 15 red candied peanuts (French burnt peanuts) into the top of each cake before baking.
• Whisk 2 tablespoons pistachio paste into the batter before adding the egg yolks. Dust the top of the cake batter with chopped pistachios before baking.
• Peel, halve, and core apples. Place cut side up on a small baking sheet, top each half with a pat of unsalted butter and 1 teaspoon sugar, and bake in a preheated 400°F (200°C) oven for 15 minutes, or until browned and puffy. Gently press an apple half, rounded side down, into the top of each cake before baking.
• Take a handful of bold-colored, sugar-coated almonds and crush them with a rolling pin. Add 1/4 cup (60 ml) Strega, anisette, or alkermes (sometimes spelled alchermes, a typical Tuscan liqueur) to the batter with the almond extract. Dust the top of the cake batter with the crushed almonds before baking.

Steps:

• Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
• Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
• Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
• Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
• Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
• Let cool at least 10 minutes before removing from the pan.