While I wait for clients to pay my fee, I figure I make some "bullion" for myself first; actually financiers, little rectangular cakes that resembles gold bars.
Ever since I bought a so-so financier from my local bakery a while back, I have wanted to make some. I kept thinking that I must be able to make it a little better. Recently I bought some rectangular financier molds and got to work. Financier is a little more difficult to make than madeleine because the recipe for financier requires making some beurre noisette. However besides the butter, the recipe is quite minimal: just some sugar, almond powder, flour, and egg white. The large quantities of egg whites required make the financier a good dessert to do when one makes other desserts like pots de crème which requires a large amount of egg yolks.
The time required in the oven is around the same as madeleine. The cakes are done when they crown and are springy to the touch.