"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."
From Simply Sensational Desserts by Francois Payard.
- Egg white - 3⅛ oz
- Almond Meal - 2⅛ oz
- Cake Flour - 1⅛ oz
- Powdered Sugar - 1 oz
- Granulated Sugar - 1¾ oz
- Unsalted Butter - 2 oz
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