These soft crispy financiers are a delight to eat enriched with nutty brown butter and ground roasted almonds.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The cookbook | 2020-07-26 09:12:33 |  22,822 Views |
Financiers | French almond cookies | French Financiers | French almond cookies
Serious Mealtimes / Amanda Suarez
I’m not a cake person. I didn’t have a cake at my wedding and despite my mother’s urging my husband and I decided to go to an ice cream parlor instead. I’ve been to enough weddings where the cake was dry rubbery or just so bland that no amount of overly sweet frosting can save it or make me regret our decision. That said there are a few types of cake that I do look forward to: fudgy chocolate cake muffins (essentially less sweet cakes without frosting) gâteau Basque (the grown-up version of a Pop-Tart) and tender-crispy financiers (preferably still warm from the oven).
Moist on the inside with a crisp eggshell-like exterior financiers (pronounced fee-nahn-see-ay) are rich delicate cakes scented with almonds and brown butter. The nutty cakes are baked in a variety of molds: round like teddy bears or rectangular like gold bars. The latter shape which is traditional is attributed to a baker named Lasne who sold the cakes to stockbrokers who frequented his bakery near the financial center of Paris in the late 1800s. The cake itself was a variation on a similar pastry known as the visitandine made by nuns of the Order of the Visitation. Amanda Hesser writes in The New York Times "that it is likely that the baker Lasne simply changed the shape and name of the cake to flatter his clientele."
