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Wok eggs, fried rice and hot Dry Noodles.
These three-bite sweets are a riff on classic French financiers, almond cakes baked in a shape that resembles gold bars (hence the name). Their interiors are light and moist and the crusts golden and slightly crisp. We flavored ours with cocoa and spices, then baked them in a mini muffin pan. Either Dutch-processed or natural cocoa works, so use whichever you have on hand. Chipotle chili powder gives the cakes an intriguing spiciness; if you don’t have any, substitute ⅛ teaspoon cayenne pepper. Once cooled, the cakes keep at room temperature in an airtight container for up to three days.
grams (1 cup) almond flour
grams (⅓ cup) all-purpose flour
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