Instructions: Butter and line with parchment a 10- by 2-inch deep layer pan. Set rack at the middle level of the oven and preheat to 350 degrees.

Place the almonds and 3/4 cup of the sugar in a food processor and pulse until the mixture is finely ground. Transfer to a bowl and stir in the flour. Melt the butter, allow it to cook until it colors; cool slightly and add the rum and vanilla extract. Set aside to cool slightly.

In a clean dry bowl, whip the egg whites with the salt until they form a very soft peak. Add the remaining 3/4 cup sugar in a very slow stream, whipping constantly. Continue whipping the egg whites until they hold a soft peak. Alternately fold the almond and butter mixtures into the egg whites, 1/3 at a time. Begin with the almond mixture and end with the butter. Pour the batter into the prepared pan. Smooth the top and sprinkle with the sliced almonds.

Bake the Financier for about 50 minutes until well-risen and golden. The center of the cake should feel firm when pressed with the palm of the hand. Cool the financier briefly on a rack and remove pan and paper. If some of the almonds on the surface fall off, replace them on the cake. Dust very lightly with confectioners sugar.

This recipe yields one 10-inch cake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.