Almond & Plum French Financiers

Financiers are delicate little almond cakes found in pastry shops all over Paris. They have a crunchy, firm exterior and a rich, moist center.  You can make them with or without fruit.  I added course sugar to the outside of mine in order to put my own spin on them.  If you love almond, watch out. These little cakes are addictive!


Ingredients

2 tablespoons unsalted butter, softened

2 T course, decorator’s sugar

1 cup finely ground almonds or almond flour

1 2/3 cups confectioners’ sugar

1/2 all-purpose flour

Pinch of salt

5 egg whites from large eggs, whisked for 3-4 minutes by hand until foamy

3/4 cup unsalted butter, melted and cooled

1 tsp. pure almond extract

1 small plum cut into 10 1” pieces (you can substitute peaches or berries)

Preheat the oven to 450°F.

With your finger rub 2 tablespoons softened butter to around the inside of 10 muffin cups.  Sprinkle with course sugar; set aside.

In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the 3/4 cup butter and almond extract. Mix until thoroughly blended.

Spoon the batter into the muffin cups, filling them almost to the rim. Place the pan in the center of the oven. Bake until the financiers just being to rise, about 7 minutes.  Remove from oven and place a plum piece in top of each. Reduce the heat to 400°F. Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven heat and let the financiers rest in the oven until firm, about another 7 minutes.

Remove from oven and let sit on cooling rack for 10 minutes. Run butter knife around the outside edge and remove from pan directly onto the cooling rack. Let cool.

Recipe adapted from Epicurious.

Jouir!