Two Mini-Muffin Pans (1-Ounce Cups)
Twenty 1-inch Paper Petit Four Cups
1/2 cup (60 grams) slivered almonds
1/2 cup (60 grams) confectioners’ sugar
1/4 cup (32 grams) cake flour
1/4 cup (32 grams) granulated sugar
3 large egg whites
4 tablespoons (57 grams) unsalted butter, melted and still hot
1. Preheat the oven to 350 degrees F. Line 20 mini-muffin cups with paper petit four cups.
2. Place the slivered almonds in a food processor and process until finely ground, but do not overprocess. Transfer to the bowl of an electric mixer.
3. Sift the confectioners’ sugar and cake flour over the almonds. Add the granulated sugar and, using the whisk attachment, mix on low speed until combined. Add the egg whites one at a time, beating well after each addition. Scrape down the side of the bowl with a rubber spatula. With the mixer on, add the hot melted butter in a thin stream and mix until blended, about 30 seconds. Transfer the batter to a glass measure with a spout.
4. Pour the batter into the paper cups, filling them three-quarters full. Bake the financiers for 20 to 25 minutes, until golden and a toothpick inserted in the center of a cake comes out clean. Cool completely in the pan on a wire rack. Store in an airtight container for up to a week.
This is the quintessential, traditional French petit four. These little cakes have a slightly crunchy exterior and a buttery-nutty flavor; the inside is tender, the outside a bit chewy. Don’t be concerned when they start to crack and dome as they bake; that is the traditional look. The financier is a great accompaniment for ice creams and sorbets.