Recipe

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• 3 1/2 oz bittersweet chocolate, finely chopped ( preferably valrhona caraibe)
• 3 large eggs, at room temperature
• 1/2 cup sugar , plus
• 1 tbsp sugar
• 1 cup finely ground almond powder
• 9 tbsp unsalted butter, at room temperature (4 1/2 oz)
• 1/3 cup tepid water, plus
• 2 tbsp tepid water
• 1/3 cup all-purpose flour , sifted plus
• 2 tbsp all-purpose flour , sifted

• 1 Position oven rack in center of oven; preheat to 350°; butter and flour about 20 rectangular or boat-shaped financier molds (size of mold—should hold about 3 tablespoons water).
• 2 Set molds aside on a jelly-roll pan.
• 3 Melt the chocolate in a bowl over—not touching—simmering water or in microwave oven.
• 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 Using a stand mixer with whisk attachment, whip eggs, sugar, and almond powder together on med-high speed until mixture is pale.
• 6 Scrape down sides of bowl as necessary.
• 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 don’t be alarmed.
• 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 Remove the bowl from the mixer and, using a large rubber spatula, fold in the flour.
• 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 Transfer the pans to a rack; cool for 3 minutes, then run a small blunt knife around the edges and unmold the cookies.
• 12 Turn the cookies upright and cool them to room temperature.