We made these little cakes a while ago. The recipe makes 24 little cakes and that was a bit much for the two of us. We couldn't eat them all before they got a bit stale tasting, which happened pretty quickly. Of course that was before the virus. Now with SP home all day long and no dining out, we could easily eat 24 before they taste stale!
This recipe is in the March-April 2020 Cook's Illustrated. Just 6 ingredients: butter, almond flour, sugar, AP flour, salt, egg whites.
We decided to try a couple of the customized options suggested. Chocolate chips in some, sliced almonds for others.
Although I did not press the chocolate into the batter, the chips sank to the bottom, but fortunately didn't stick to the pan.
These are bite-sized, so it was difficult to control the urge to keep popping them in our mouths! The exterior is nice & crisp while the interior is moist & cakey.
We'll definitely make these again, but probably for a gathering since they're best the first day.
Recipe:
Financiers (Almond-Browned Butter Cakes)
*1/3 c (3 oz) egg white is about 3-4 whites from large eggs
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