Brown-Butter Financier from Mission Street Food by Anthony Myint and Karen Leibowitz
This cake recipe is simple, versatile, and delectable. It has a pleasing ratio of chewy interior to crusty exterior, splitting the difference between a sponge cake and a cookie. For me, the chance ...
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Ingredients
- 1¼ cups almond flour (or substitute hazelnut or chestnut flour)
- ¾ cup cake flour
- 2¼ cups powdered sugar
- 8 egg whites
- ½ pound butter
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