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Almond-Orange Financier

With flecks of orange zest to punctuate the classic almond-flavored batter, These bars are baked in a tart pan rather than in the traditional individual molds. With flecks of orange zest to punctuate the classic almond-flavored batter, they're a treat with a pot of hot tea.

  • servings: 6
Photography: Charles Schiller




  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
  • 1 cup almonds, lightly toasted (4 1/2 ounces)
  • 1 2/3 cups confectioners' sugar, plus more for dusting
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Finely grated zest of 1 orange
  • 6 large egg whites, lightly beaten
  • Candied Orange Peel


  1. Step 1

    Preheat oven to 450 degrees. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter; transfer to freezer.

  2. Step 2

    Using a food processor, pulse almonds until finely ground. In a large bowl, combine ground almonds, confectioners' sugar, flour, salt, and orange zest. Add egg whites, and whisk to combine. Slowly stir in butter.

  3. Step 3

    Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400 degrees and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.

  4. Step 4

    Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners' sugar.

Martha Stewart Living, March



Reviews (1)

  • 9 Mar, 2013

    Just made this and turned out exactly like picture. Will use this as a fast dessert as it was so easy. The cake is so moist and tight crumb. Would be perfect with fresh fruit. I did turn it down from 450 to 350 after 10 minutes, cooked 7 more...turned off oven and let set 7 more. I always try to under cook a cake on first time to get to know recipes. If it's overcooked, you just wasted time & money. All ovens are different. Super Yummy!!