Financiers from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher

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Notes about this recipe

  • ashallen on January 26, 2021

    These are great. Flavor is super buttery like most financiers. Unlike other recipes I've tried, however, this one has you beat the batter for several minutes with a mixer which made mine fluff up like a buttercream frosting. The baked financiers had a fluffier, more melt-in-your-mouth texture than other ones I've made, edging towards pound cake-territory. I "aged" the batter 2 days in the refrigerator before baking (recipe says you can go as long as 2 weeks!) - it seems to help soften the slight grittiness of the almond flour. I didn't have the special tins specified in the recipe but using 18 standard muffin tin cups worked really well. I skipped applying the orange marmalade glaze and butter-toasted almond slice garnish suggested in the recipe and they were still delicious without. Kept well for several days except for a hint of chalkiness that showed up - maybe from the large amount of powdered sugar?

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