d’être. Plenty of folks in that club down in Florida, right? Well, happily, life (and baking) seems to continue in the Sunshine State. In fact, because almost every day is sunny and beautiful, I no longer feel compelled to rush out and “enjoy the day” while it’s fine, as I did in New York, instead of puttering around in my kitchen
dreaming up new recipes. And since my kitchen is a comfortably regulated 76 degrees F. at all times, I never even notice that it’s hot. Unless of course, I venture out to buy groceries or run an errand. Yesterday I even went for a power walk at midday (I’m still practically a tourist, so I’m allowed to make a few mistakes now
and then). Thanks to the wonder of A.C., I am also able to continue my habit of drinking hot tea everyday, preferably with a home-baked cookie or treat. Financiers, the small French almond and butter tea cake, are among my favorite tea-time sweets. This recipe comes from my friend and pastry idol François Payard
of Payard Patisserie in NYC, and it’s worth saving. Made with almond flour and fragrant browned butter, these little cakes are tender and flavorful. Here I topped each cake with a couple of fresh blueberries, but you can used raspberries or thin slices of plum or peach, if you like. If you don’t have a financer mold (and most people don’t), use mini-muffin pans. They even sell them down here...:)
