According to Dorie Greenspans website the "financier was created in the late nineteenth century by a pastry chef named Lasne, who had a shop on the rue Saint-Denis near the Bourse, the city's stock exchange. Lasne had a bead on his clients: he knew that they were rich, discriminating and always in a hurry, so he designed his little unglazed cookie-cake so that it could be eaten without a knife, fork or spoon and without risk to suit, shirt or tie. It was an early and classy form of fast food.
Financiers are as rich as the bankers they were named for. They're made from ground almonds, sugar, unwhipped egg whites, flour and an enormous quantity of melted butter, which is cooked until it is golden brown. And, in keeping with the theme, the cakes were originally baked in rectangular pans, so that they ended up resembling ingots."
I halved the recipe and sprinkle with some sesame seeds and cranberry. The cakes were really nice but just a little too sweet for me.
Adapted from
Paris Sweets, Great Desserts from the City's Best Pastry Shops
Ingredients:
Makes 12 cookies
1 1/2 sticks (6 ounces; 180 grams) unsalted butter
1 cup (200 grams) sugar
1 cup (100 grams) ground almonds
6 large egg whites
2/3 cup (90 grams) all-purpose flour
Methods:
Put the butter in a small saucepan and bring it to the boil over medium heat, swirling the pan occasionally.
Allow the butter to bubble away until it turns a deep brown, but don't turn your back on the pan - the difference between brown and black is measured in seconds. Pull the pan from the heat and keep it in a warm place.
Mix the sugar and almonds together in a medium saucepan. Stir in the egg whites, place the pan over low heat, and, stirring constantly with a wooden spoon, heat the mixture until it is runny, slightly white and hot to the touch, about 2 minutes.
Remove the pan from the heat and stir in the flour, then gradually mix in the melted butter.
Transfer the batter to a bowl, cover with plastic wrap, pressing it against the surface of the batter to create an airtight seal, and chill for at least 1 hour. (The batter can be kept covered in the refrigerator for up to 3 days.)
Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). Butter 12 rectangular financier molds (these were tested in 3-3/4 x 2 x 5/8-inch [10 x 5 x 1-1/2-cm] rectangular molds that each hold 3 tablespoons), dust the interiors with flour and tap out the excess.
Place the molds on a baking sheet for easy transport.Fill each mold almost to the top with batter.
Slide the molds into the oven and bake for about 13 minutes, or until the financiers are golden, crowned and springy to the touch. If necessary, run a blunt knife between the cookies and the sides of the pans, then turn the cookies out of their molds and allow them to cool to room temperature right side up on cooling racks.
