Mar 22, 2010
Well, I'll quibble a little bit because the recipe also requires roasting sliced almonds, preferably unblanched.
About 4 large egg whites (which I also had available in my freezer) are beaten just until frothy,
I was a little confused by the instructions at this point. The "Plan Ahead" warning says to make the batter at least one hour ahead, but the directions didn't seem to require chilling unless you're making more than one batch, so I just transferred the batter to a measuring cup and poured it in the financier molds. "Poured" makes it sound more liquid than it was: the batter is quite thick. I made 18 ingots because I have two pans, each making nine. A little late, I noticed that the recipe makes 16. This probably explains why a few of mine were a little puny.
Jim: "Delicious! They have a nice peanut butter taste--distinct, but not too heavy. I like the slightly crunchy top."
Joyce: "Reminds me of a biscuit--not too sweet, and with the right amount of peanut butter."
Wayne "Subtle peanut butter taste. I like the texture and that it's moist."
Billy "The almond really adds to it. Tasty and light, not too sweet."
Karen: "Really yummy. A light peanut butter taste and just the right size for a snack."
Posted by Marie at 12:01 AM