Financiers au Chocolat
6 tablespoons unsalted butter, melted and cooled, plus more for greasing pans
1 cup sliced almonds
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon flour
⅛ teaspoon salt
¾ cup confectioner’s sugar
⅓ cup egg whites, at room temperature
¼ almond extract
In a food processor or blender, finely grind the almonds with the cocoa, flour, salt, and sugar. Transfer the mixture to a medium bowl.
Stir the egg whites and almond extract into the ground almond mixture, then gradually stir in the melted butter until smooth and fully incorporated.
Spoon the batter into the molds, filling them three-quarters full.
Bake for 10 to 15 minutes, until slightly puffed and springy to the touch. Remove from the oven and cool completely before removing them from the molds.
Almond and Currant Teacakes
6 large egg whites, at room temperature
2 1/4 cups (8 ounces) almond flour
3/4 cup granutated sugar
1/3 cup flour
1/4 teaspoon salt
1 1/2 tablelspoons light corn syrup 1 stuck plus 7 tablespoons butter
1 cup plump dried currants (make sure they are soft)
1 1/2 tablespoons dark rum or 1 teaspoon vanilla plus 1/4 teaspoon almond extract
Butter 2 minimuffin pans or line them with paper muffin cups.
With a whisk, beat the egg whites in a bowl just to break them up. Add the almonds, sugar, flour, salt, and cor syrup and stir until batter is smooth.
Cook the butter - either in a small saucepan over low heat or in a microwave oven until it is melted and just comes to a boil. Add the hot butter to the batter and whisk it in gently but thoroughly. Switch to a rubber spatula and stir in the currants and rum ro extracts. Spoon about 1 tablespoon of batter into each minimuffin cup.
Bake 18 to 20 minutes, rotating the pans at the midway point, until the cakes are puffed and golden; a knife inserted in the center should come out clean. Let the cakes rest in the tines for about 2 minutes, then turn them out onto racks to cook to room temperature.
Will keep in a covered container for 4 to 5 days or they may be frozen.