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1
Preheat the oven to 450F(230C).
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2
With a pastry brush, use the 2 tablespoons melted butter to thoroughly butter the financier molds.
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3
Arrange them side by side, but not touching, on a baking sheet.
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4
Place the baking sheet with the buttered molds in the freezer to resolidify the butter and make the financiers easier to unmold.
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5
In a large bowl, combine the almonds, sugar, flour, and salt.
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6
Mix to blend.
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7
Add the egg whites and mix until thoroughly blended.
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8
Add the 3/4 cup butter and mix until thoroughly blended.
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9
The mixture will be fairly thin and pourable.
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10
Spoon the batter into the molds, filling them almost to the rim.
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11
Place the baking sheet in the center of the oven.
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12
Bake until the financiers just being to rise, about 7 minutes.
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13
Reduce the heat to 400F(205C).
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14
Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes.
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15
Turn off the oven heat and let the financiers rest in the oven until firm, about another 7 minutes.
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16
Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes.
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17
Unmold.
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18
(Note: Wash molds immediately with a stiff brush in hot water without detergent so that they retain their seasoning.)
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19
The financiers may be stored in an airtight container for several days.
