I had my first financier at a Japanese restaurant I used to work at. As employees we usually got the stale or messed up version of these sweet and chewy almond cakes, but I loved them anyways. <br /> <br />This recipe is gluten free, substituting rice flour for pastry flour. I added lemon zest to the batter and filled the cakes with a tart blackberry jam. These are a sweet tasty treat perfect for tea parties or afternoon snacking.

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