French financier cakes have been around for over a century in France. A pastry maker called Lasne developed the dish in the nineteenth century.
The cakes are made in molds and fashioned to resemble golden bricks, called in French as lingot. Almond flour, almonds, egg whites, brown butter, and sugar are commonly used to make financiers.
Nowadays, French financiers come in a variety of shapes: rectangular in some regions, circular in others. But one thing is certain: financiers are delectable.
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