Appears in Cook's Illustrated March/April 2020
These buttery, nutty, two-bite treats with chewy centers and crisp shells are a pastry chef's secret weapon. Now they can be yours, too.
WHY THIS RECIPE WORKS
For financiers with complex almond flavor, contrasting textures, and a burst of tart fruitiness, we started by spraying a mini-muffin tin with baking spray with flour. The flour in the spray helped the sides of the cakes rise along with the...