I LOVE financiers!

And no, I don’t mean the types that work at IFC. I mean the sweet, almond-buttery French teacakes that are so versatile and so easy to bake that I almost feel like I’m tricking people when I make them. I’ve read that they were first made in the late 19th century by a pastry chef whose shop was close to the Paris Stock Exchange, and originally financiers were baked in rectangular molds that were said to resemble bars of gold, hence the name. Continue reading