Francois Payard's Classic Financiers

9 tablespoons butter, more for molds

1 1/4 cups powdered sugar

3/4 cup almond flour or 1/2 cup whole unpeeled almonds

1/4 cup bleached all-purpose flour

1 tablespoon, plus 2 teaspoons cake flour

Pinch of salt

1 teaspoon baking powder

4 egg whites, at room temperature

1 teaspoon vanilla extract.

Directions

1. Generously butter 12 2-by-4-inch rectangular financier molds (measured at the top). Refrigerate.

2. In a small pan over medium low heat, heat butter, occasionally swirling, until it begins to brown, about 5 minutes. Set aside.

3. Sift sugar over almond flour. (If using whole almonds, process with sugar in a food processor until mostly fine.) Add both flours, salt and baking powder, and gently whisk to combine. Add egg whites one at a time, whisking just to combine. Do not overwork or the cakes will be tough.

3. Add vanilla to butter. In a steady stream, whisk butter into flour mixture. Cover with plastic wrap, and refrigerate 3 hours.

4. Heat oven to 375 degrees. Set molds on a baking sheet. Spoon mixture into a pastry bag that has a 1/4-inch round tip. Pipe mixture into molds, filling halfway. Bake 18 to 20 minutes, until browned and springy. Remove from oven, and cool 2 minutes before unmolding. Cool completely on rack. Serve plain or dusted with powdered sugar, or warm, with ice cream.

http://www.nytimes.com/1999/11/24/dining/the-pastry-chef-s-rich-little-secret.html?pagewanted=all