Financiers

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

• 3 1/2 ounces bittersweet chocolate, finely chopped (preferably valrhona caraibe)
• 3 large eggs, at room temperature
• 1/2 cup sugar, plus
• 1 tablespoon sugar
• 1 cup finely ground almond powder
• 9 tablespoons unsalted butter, at room temperature (4 1/2 ounces)
• 1/3 cup tepid water, plus
• 2 tablespoons tepid water
• 1/3 cup all-purpose flour, sifted plus
• 2 tablespoons all-purpose flour, sifted

Recipe

• 1 position oven rack in center of oven; preheat to 350°; butter and flour about 20 rectangular or boat-shaped financier molds (size of mold—should hold about 3 tablespoons water).
• 2 set molds aside on a jelly-roll pan.
• 3 melt the chocolate in a bowl over—not touching—simmering water or in microwave oven.
• 4 remove chocolate from heat and leave it on the counter to cool slightly; it should be just warm to the touch when you are ready to use it.
• 5 using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
• 6 scrape down sides of bowl as necessary.
• 7 decrease speed to medium, add the butter in 4 or 5 chunks, and beat just until it is incorporated; the mixture may separate, but don’t be alarmed.
• 8 on low speed, add the chocolate and mix to blend; then add the water, increase mixer speed to medium, and beat until the mixture is homogenous.
• 9 remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
• 10 spoon enough batter into the molds to almost fill them and bake the financiers for 15-18 minutes or until they feel springy to the touch and a knife inserted in the center comes out clean.
• 11 transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
• 12 turn the cookies upright and cool them to room temperature.