-
1
Finely grind almonds with 2 tablespoons sugar in a food processor and transfer to a 2 1/2- to 3-quart heavy saucepan.
-
2
Whisk in remaining 1/2 cup sugar, then whisk in flour, ground cumin, and salt until combined well.
-
3
Add whites and almond extract and whisk to combine well.
-
4
Put oven rack in middle position and preheat oven to 400F.
-
5
Butter barquette tins using a pastry brush and softened butter.
-
6
Melt stick of butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then cook until butter is golden brown and has a nutty fragrance, 12 to 15 minutes.
-
7
Heat almond mixture over moderately low heat, whisking constantly, until just warm to the touch, then remove from heat and add butter in a slow stream, whisking constantly.
-
8
Let batter stand, uncovered, 5 minutes.
-
9
Stir batter, then spoon 2 tablespoons into each buttered tin, filling them three-fourths full.
-
10
Sprinkle with half of cumin seeds.
-
11
Put tins on a baking sheet and bake until financiers are firm to the touch and edges are golden, 10 to 15 minutes.
-
12
Turn out onto racks to cool completely.
-
13
Stir batter and make 12 more financiers in same manner, sprinkling with remaining cumin seeds before baking.
