-
1
Preheat the oven to 450F.
-
2
Brush the inside of a 4 x 13 1/2-inch tart pan that has a nonremovable bottom with melted butter; transfer to the freezer.
-
3
Using a food processor, pulse the almonds until finely ground.
-
4
In a large bowl, combine the ground almonds, confectioners sugar, flour, salt, and orange zest.
-
5
Add the egg whites, and whisk to combine.
-
6
Slowly stir in the butter.
-
7
Remove the tart pan from the freezer.
-
8
Pour the batter into the pan; place on a baking sheet.
-
9
Bake until the dough just begins to rise, about 10 minutes.
-
10
Reduce the oven heat to 400F, and continue baking 7 to 8 minutes more, until the financier begins to brown.
-
11
Turn off the oven, and let the cake stand in the oven until firm, about 10 minutes.
-
12
Transfer the pan to a wire rack to cool completely.
-
13
Invert the financier onto the rack; reinvert, and slice into 6 pieces.
-
14
Garnish the top with candied orange peel, and dust with confectioners sugar.
-
15
Using a citrus zester or vegetable peeler, shred long strips of orange peel.
-
16
Place the strips in a medium saucepan.
-
17
Cover with cold water, and bring to a boil over medium heat.
-
18
Drain; repeat 2 more times with fresh water.
-
19
Place the sugar in a clean saucepan with 1 1/2 cups water; stir to combine.
-
20
Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes.
-
21
Add the citrus strips to the boiling syrup; reduce heat, and simmer until the strips are translucent, about 12 minutes.
-
22
Remove from heat; let the strips cool in the syrup, at least 1 hour.
-
23
Remove from the syrup when ready to use.
