by @lolotambouille This is Chad's favorite dessert, so naturally the first recipe I post has to be his favorite. I found this recipe while house sitting. I was a bit concerned about the recipe being in French, nonetheless, I pulled out the old google translate and pressed onward. These little cakes fresh out of the oven are incredible. So much so, that I called Chad and work and begged him to come home early just to try one. I all but shoved one in his mouth when he walked in the door. They have a crisp edge and a silky center. With a cup of tea, they are to die for! Financiers à La Vanille - Vanilla Financiers by @lolotambouille prep: 25 minutes bake: 20 minutes ingredients 180 grams of butter 150 grams of almond flour 200 grams of powdered sugar 70 grams of flour 5 egg whites 1 teaspoon of almond extract 2 teaspoons of vanilla powder I used 1.5 teaspoons of Vanilla extract although powder is a concentrated flavor instructions 1.) preheat the oven to 446°F 2.) gently melt the butter and allow it to cool 3.) in a mixing bowl, add the almond flour, the powdered sugar, and the flour. Mix gently. Sift if you need to, it must be a fine powder consistency 4.) to the bowl add the unbeaten egg whites, and mix very carefully 5.) add the butter, vanilla extract, almond extract, and stir thoroughly. 6.) pour into buttered molds and put into preheated oven for 6 minutes 7.) without opening the door of the oven, lower the temperature to 392°F and continue to bake for 8 minutes. 8.) Finally, again without opening the door, turn off the oven and then allow the financiers to finish baking for an additional 6-7 minutes. 9.) take them out of the oven and allow them to cool before you enjoy them. * note - you do not need a financier mold. You can use a cupcake pan and only fill 1/3 of the way up. Don't fill too much or the financiers will not bake fully. I used a brownie mold by wilton like this one in the picture. I have also poured this batter in a cake pan and sliced it to serve. You won't get the crispy sides if you prepare it this way. Still very good. *also - don't throw away those egg yolks, make a simple custard with them and serve on the side. YUMMY!!