Almond-browned butter cakes (Financiers) from Cook's Illustrated Annual Edition 2020 (page 23) by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 18, 2020

    Agree with anya_sf that this was a nice easy recipe to pull together. I made "plain" almond cakes without any extras. Delicious classic buttery flavor! This recipe has a higher ratio of nuts-to-flour than other financier recipes I've tried, so the flavor was nuttier and the texture a bit more nubbly. Also, the exteriors got crisper/chewier than in other recipes. It'll be fun to experiment with the other nuts suggested in the recipe. Recipe says to use baking spray or, if not available, vegetable oil spray + flour to grease the muffin tin. I didn't have either and instead used butter + flour. The cakes had the desired flat tops but stuck to my "non-stick" mini muffin tin, so I'd try a different greasing approach (or perhaps a different pan...) next time.

  • anya_sf on March 24, 2020

    Quick and easy to make. I made 1/2 recipe, adding orange zest to all, a dark chocolate chip on 6 of them, and a couple of pieces of strawberry on the other 6. Interestingly the strawberry-topped financiers rose more than the chocolate-topped ones. I baked them 14 minutes, but they could have used another minute or so, as the bottoms were paler than the tops. Both chocolate-orange and strawberry-orange versions were very tasty.

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