I made financiers again from Aran's recipe, this time to take to some friends as a gift for inviting us over. I made them smaller this time and cooked them more, which definitely helped give me some of the extra flavor I thought was missing last time, but I'm still a little puzzled that I'm not getting the almost marizpan like mouth feel I'd expect. Some of them tasted almost as if they were little, intensely almondy, muffins, which isn't quite right. I'll have to compare other recipes and see if perhaps there's some element I'm missing.
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