FINANCIERS

These little “little gold ingot ” originated in the 17th Century in France as a small almond cake called a “visitadine” invented by the Visitandine Nuns in Nancy. The current name of “financier” was given in 1890 in Paris by a famous Chef Patissier Mr. Lasne, who owned a boutique near La Bourse. To adapt to his clientlele, he changed the shape of the cake from round to a rectangular form, resembling a gold bar. Easy to eat and carry, bankers could eat them on the go without getting their fingers dirty. They are easy to make, elegant and so flavourful, you should give it a try.

INGREDIENTS
140 g unsalted butter
140 g powdered sugar
60 g ground almonds
60 g all-purpose flour
1 pinch of salt
4 egg whites (medium size, approx. 120–130 g)
1 tsp vanilla extract
about 2 tbsp sliced almonds (for topping)

PREPARATION
Melt the butter in a small saucepan over medium heat until it turns golden brown and smells nutty (“beurre noisette”). Strain through a fine sieve and let it cool slightly.
In a bowl, mix powdered sugar, ground almonds, flour, and salt.
Stir the egg whites (unbeaten) into the dry mixture gradually until smooth.
Add the warm browned butter and vanilla extract, mixing until the batter is smooth and shiny.
Lightly grease and flour the 12 square muffin cavities. Fill each about ⅔ full with batter.
Sprinkle with sliced almonds. Bake in a preheated oven at 180 °C (top/bottom heat) for 15–18 minutes, until golden and springy to the touch.
Let them cool briefly in the pan, then carefully remove and dust with powdered sugar if desired.

Freshly baked, these financiers are a delight — but even more aromatic the next day.