Financiers (Almond–Browned Butter Cakes)

americastestkitchen.com

joselle

subheading: GATHER YOUR INGREDIENTS:

5 tablespoons unsalted butter

¾ cup (3 ounces; 85 grams) finely ground almond flour

½ cup plus 1 tablespoon (4 ounces; 113 grams) sugar

2 tablespoons all-purpose flour

⅛ teaspoon table salt

⅓ cup (3 ounces; 85 grams) egg whites (3 to 4 large eggs)

View Nutritional Information i

subheading: KEY EQUIPMENT:

Mini Muffin Tin

10-Inch Stainless-Steel Skillet

All-Purpose Whisks

subheading: BEFORE YOU BEGIN:

You'll need a 24-cup mini-muffin tin for this recipe. Because egg whites can vary in size, measuring the whites by weight or volume is essential. Baking spray with flour ensures that the cakes bake up with appropriately flat tops; we don't recommend substituting vegetable oil spray in this recipe. To enjoy the crisp edges of the cakes, eat them on the day they're baked; store leftovers in an airtight container at room temperature for up to three days. You'll need a 24-cup mini-muffin tin for this recipe. Because egg whites can vary in size, measuring the whites by weight or volume is essential. Baking spray with flour ensures that the cakes bake up with appropriately flat tops; we don't recommend substituting vegetable oil spray in this recipe. To enjoy the crisp edges of the cakes, eat them on the day they're baked; store leftovers in an airtight container at room temperature for up to three days.

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