Prep 45 mins
Cook 18 mins
Pierre Herme with Dorie Greenspan; made in rectangular or boat-shaped molds.
- 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
- 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).
- Set molds aside on a jelly-roll pan.
- Melt the chocolate in a bowl over—not touching—simmering water or in microwave oven.
- 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.
- Using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
- Scrape down sides of bowl as necessary.
- 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.
- 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.
- Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
- 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.
- Transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
- Turn the cookies upright and cool them to room temperature.