Butter almond financier

4 servings

Ingredients

Quantity Ingredient
1 cup Whole almonds, about 5
Ounces
1½ cup Sugar
1 cup Bleached all purpose flour
10 tablespoons Unsalted butter
2 tablespoons Dark rum
2 teaspoons Vanilla extract
8 larges Egg whites
1 pinch Salt
¼ cup Sliced, blanched almonds,
About 1 ounce
Confectioners sugar for
Finishing

Directions

Butter and line with parchment a 10 by 2-inch deep layer pan. Set rack at the middle level of the oven and preheat to 350 degrees.

Place the almonds and ¾ cup of the sugar in a food processor and pulse until the mixture is finely ground. Transfer to a bowl and stir in the flour. Melt the butter, allow it to cook until it colors; cool slightly and add the rum and vanilla extract. Set aside to cool slightly.

In a clean dry bowl, whip the egg whites with the salt until they form a very soft peak. Add the remaining ¾ cup sugar in a very slow stream, whipping constantly. Continue whipping the egg whites until they hold a soft peak. Alternately fold the almond and butter mixtures into the egg whites, ⅓ at a time. Begin with the almond mixture and end with the butter. Pour the batter into the prepared pan. Smooth the top and sprinkle with the sliced almonds. Bake the Financier for about 50 minutes until well risen and golden The center of the cake should feel firm when pressed with the palm of the hand.

Cool the financier briefly on a rack and remove pan and paper. If some of the almonds on the surface fall off, replace them on the cake. Dust very lightly with confectioners' sugar.

Yield: one 10-inch cake

COOKING LIVE SHOW #CL8958

All recipes courtesy of Nick Malgieri

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