Peanut butter ingots (Financiers au beurre de cacahuètes) from Rose's Heavenly Cakes by Rose Levy Beranbaum

  • almonds
  • peanut butter
  • butter
  • store-cupboard ingredients

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 02, 2021

    These are great! Though I'll confess I've rarely met a financier I didn't like.... Nice tender texture. Peanut butter flavor isn't intense (e.g., like a peanut butter cup), but that actually works really well with the almond and browned butter flavors. I deviated from the recipe in a few ways - used unbleached all purpose flour vs. bleached; used Whole Foods Market organic sweetened peanut butter spread vs. Jif; and baked the cakes in 18 well-buttered aluminum standard muffin tin cups vs. financier molds. Cakes took 15 minutes to bake and released easily from tins.

  • PatriciaScarpin on April 14, 2011

    These are addictive - I wasn't so sure about using peanut butter in financiers and I was completely wrong. :D

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