Gold ingot (financiers classiques) from Rose's Heavenly Cakes by Rose Levy Beranbaum

  • almonds
  • superfine sugar
  • eggs
  • butter
  • store-cupboard ingredients
  • pastry flour

Where’s the full recipe - why can I only see the ingredients?

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 October 18, 2021

    The combination of browned butter + toasted almond flavors in these is wonderful. Tender interior and lightly crisp exterior. I substituted a mixture of 1/2 unbleached cake flour + 1/2 unbleached all purpose flour for the pastry flour. Instead of financier molds, I used 16 standard muffin tin cups which I buttered well but forgot to flour. The cakes stuck some on the bottom and, being very tender, a few got mangled while I was wrestling them out. Next time I won't forget to flour the tin and will maybe try 2 parts all purpose flour to 1 part cake flour as a pastry flour substitute.

  • Astrid5555 on February 10, 2013

    Delicious little cakes also without Wondra flour. Great way to use up leftover egg whites.

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