financier Italy Recipe

First, whisk the egg whites until stiff peaks form.

Separately, mix all the dry ingredients (flour and sugar) in a bowl, add the vanilla and almond zest, then add the egg whites and mix carefully, moving from bottom to top.

Melt the butter with the lemon zest, let it cool slightly, then add it.

Using a piping bag, transfer the dough to the mold, fill it to the brim (not a particularly puffy dough), and bake in a fan oven preheated to 240℃ for 4 to 5 minutes, then lower the mold. Increase the temperature to 175°C and cook for another 10 minutes or so (note that it should be slightly moist if you do the toothpick test).

The financier is completed. Let cool, garnish with a little powdered sugar and serve.