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These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.

Source: Martha Stewart Living, October 2009
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  • MS11540486
    12 JAN, 2014
    Has anyone made this? It specifies that it makes 12, but it looks like a double recipe, unless Martha's cakes are twice the size of normal financiers. It also seems like it has more than twice as much sugar in proportion to the other ingredients compared to other recipes, which makes me think they will turn out overly sweet.
    Reply
  • Gucha
    14 OCT, 2011
    This recipe is a big fiasco, the financiera whent down in the oven they shrank ugly, what a waste of ingredients. No more martha's recipes not one has come out fine.
    Reply
  • magnoliabelle924
    12 OCT, 2011
    Use cornbread stick pans...they are almost identical to these called for in the recipe. These are almost like Madelaines.
    Reply
  • Katie_Rando
    14 NOV, 2009
    Yes, you need to use the almond flour... that is what give financiers their signature flavor. You absolutely don't need that pan! Just use a mini muffin pan and grease it well with butter first.
    Reply
  • JadeDragon88
    11 NOV, 2009
    I am wondering if you can just put the batter into a pastry bag with a star shaped tipped and squeeze the financiers out in straight lines. Do you think the shape will hold without a pan?
    Reply
  • gail925
    11 NOV, 2009
    Can one use regular flour instead of almond flour? Has anyone tried that?
    Reply
  • drjinva
    11 NOV, 2009
    There's a recipe for raspberry financiers on this website too. I noticed the icon with picture to the side of this recipe. You bake them in a mini-muffin pan. Maybe you can substitute that for the cast iron pan.
    Reply
  • annnra
    11 NOV, 2009
    I don't have the needed cast iron pan. What may I use as an acceptable substitute?
    Reply

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