Financiers

Directions

1. 1
   Position oven rack in center of oven; preheat to 350; butter and flour about 20 rectangular or boat-shaped financier molds (size of moldshould hold about 3 tablespoons water).
2. 2
   Set molds aside on a jelly-roll pan.
3. 3
   Melt the chocolate in a bowl overnot touchingsimmering water or in microwave oven.
4. 4
   Remove chocolate from heat and leave it on the counter to cool slightly; it should be just warm to the touch when you are ready to use it.
5. 5
   Using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
6. 6
   Scrape down sides of bowl as necessary.
7. 7
   Decrease speed to medium, add the butter in 4 or 5 chunks, and beat just until it is incorporated; the mixture may separate, but dont be alarmed.
8. 8
   On low speed, add the chocolate and mix to blend; then add the water, increase mixer speed to medium, and beat until the mixture is homogenous.
9. 9
   Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
10. 10
    Spoon enough batter into the molds to almost fill them and bake the financiers for 15-18 minutes or until they feel springy to the touch and a knife inserted in the center comes out clean.
11. 11
    Transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
12. 12
    Turn the cookies upright and cool them to room temperature.