Servings: 215 x 10-cm (2 x 4-inch) financiers or 50 mini
Ingredients
30g2 tablespoons unsalted butter, melted, for buttering 21 financier molds
140g1 cup almond flour or finely ground blanched almonds
210g1-2/3 cups icing (confectioner's) sugar
1/2cupall-purpose flour
Zest of one large orange
Pinchof salt
5large egg whites
185g3/4 cup unsalted butter, melted and cooled
Instructions
Preheat the oven to 220C (425F).
With a pastry brush, butter the financier molds with the 2 tablespoons of melted butter. Arrange them side-by-side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to re-solidify the butter and make the financiers easier to unmold.
In a large bowl, combine the almonds, sugar, flour, orange zest and salt. Mix to blend. Add the egg whites and mix until thoroughly combined. Add the 3/4 cup of butter and mix until blended. The mixture will be fairly thin and pourable.
Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 7 minutes. Reduce the heat to 200C (400F). Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven and let the financiers rest in the oven until firm, about another 7 minutes.
Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes. Unmold.
(Note: If you are using metal Financier molds, then wash them immediately with a stiff brush in hot water without detergent so that they retain their seasoning.) The financiers may be stored in an airtight container for several days.