蛋糕粉: 3/4cup， 無鹽黃油: 1/2pound， 杏仁粉: 1+1/4pound， 糖粉: 2+1/2cups， 蛋白: 8個
1at room temperature Melt the butter in a medium saucepan over medium heat
2Cook until the solids separate and brown to a dark golden color, 7 to 10 minutes
3Remove from the heat and let cool at room temperature until it reaches 70 degrees F, about 30 minutes. Don't chill it. It needs to remain in liquid form — but it also can't be hot when you add it to the other ingredients
4Set aside
5Preheat the oven to 350 degrees F. Adjust the rack to the center of the oven
6Spray a 10-x-2-inch round cake pan with pan spray, line it with a piece of parchment paper, then coat the paper lightly with pan spray
7Toast 1/2 cup plus 2 tablespoons of the almond flour in a small baking dish in the oven for 5 to 10 minutes, or until golden brown
8Sift together the toasted and untoasted almond flour, cake flour and powdered sugar into the bowl of a standing mixer fitted with a paddle attachment, or use a large bowl and a hand mixer
9Turn the machine on low and mix the dry ingredients for 30 seconds
10Add the egg whites all at once and mix on medium speed for 3 minutes
11Add the melted butter all at once. Be sure to scrape in all the browned bits from the bottom of the pan
12Mix for 3 minutes on medium speed, scraping down the sides of the bowl well (butter tends to sink to the bottom)
13Financier batter will keep in the refrigerator for up to 2 weeks
14When using refrigerated batter, be sure to bring it back to room temperature, then stir the entire mixture from the bottom up to the top to reincorporate any butter that might have separated and sunk to the bottom
15Beat the batter by hand or with a mixer to warm it up and mix it well
16Pour the batter into the prepared pan. Bake for 15 minutes
17Rotate the cake for even browning and bake for 15 minutes more, or until a toothpick inserted in the center comes out clean
18Let cool in the pan on a rack for 5 minutes, then invert it onto a rack, remove the cake pan and parchment, and cool completely before serving
19Wrapped airtight, financier will keep at room temperature for up to 2 days or in the freezer for 2 weeks
附原方： • 1/2 pound unsalted butter • 1 1/4 almond flour or almond meal • 3/4 cup cake flour • 2 1/2 cups powdered sugar • 8 large egg whites