Title: Butter almond financier
 Categories: Live
      Yield: 4 Servings
 
      1 c  Whole almonds, about 5
           Ounces
  1 1/2 c  Sugar
      1 c  Bleached all purpose flour
     10 tb Unsalted butter
      2 tb Dark rum
      2 ts Vanilla extract
      8 lg Egg whites
      1 pn Salt
    1/4 c  Sliced, blanched almonds,
           About 1 ounce
           Confectioners sugar for
           Finishing
 
  Butter and line with parchment a 10 by 2-inch deep layer pan. Set
  rack at the middle level of the oven and preheat to 350 degrees.
  
  Place the almonds and 3/4 cup of the sugar in a food processor and
  pulse until the mixture is finely ground. Transfer to a bowl and stir
  in the flour. Melt the butter, allow it to cook until it colors; cool
  slightly and add the rum and vanilla extract. Set aside to cool
  slightly.
  
  In a clean dry bowl, whip the egg whites with the salt until they
  form a very soft peak. Add the remaining 3/4 cup sugar in a very slow
  stream, whipping constantly. Continue whipping the egg whites until
  they hold a soft peak. Alternately fold the almond and butter
  mixtures into the egg whites, 1/3 at a time. Begin with the almond
  mixture and end with the butter. Pour the batter into the prepared
  pan. Smooth the top and sprinkle with the sliced almonds. Bake the
  Financier for about 50 minutes until well risen and golden The center
  of the cake should feel firm when pressed with the palm of the hand.
  Cool the financier briefly on a rack and remove pan and paper. If
  some of the almonds on the surface fall off, replace them on the
  cake. Dust very lightly with confectioners' sugar.
  
  Yield: one 10-inch cake