Total Time
1hr 3mins
Prep 45 mins
Cook 18 mins

Pierre Herme with Dorie Greenspan; made in rectangular or boat-shaped molds.

Ingredients Nutrition

Directions

  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.

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