The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.
Recipe information
Yield
Makes one 4 x 13 1/2-inch tart
Ingredients
Candied Orange Peel
Preparation
Step 1
Preheat the oven to 450°F. Brush the inside of a 4 × 13 1/2-inch tart pan that has a nonremovable bottom with melted butter; transfer to the freezer.
Step 2
Using a food processor, pulse the almonds until finely ground. In a large bowl, combine the ground almonds, confectioners’ sugar, flour, salt, and orange zest. Add the egg whites, and whisk to combine. Slowly stir in the butter.
Step 3
Remove the tart pan from the freezer. Pour the batter into the pan; place on a baking sheet. Bake until the dough just begins to rise, about 10 minutes. Reduce the oven heat to 400°F, and continue baking 7 to 8 minutes more, until the financier begins to brown. Turn off the oven, and let the cake stand in the oven until firm, about 10 minutes. Transfer the pan to a wire rack to cool completely.
Step 4
Invert the financier onto the rack; reinvert, and slice into 6 pieces. Garnish the top with candied orange peel, and dust with confectioners’ sugar.
Candied Orange Peel
Step 5
Using a citrus zester or vegetable peeler, shred long strips of orange peel.
Step 6
Place the strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat 2 more times with fresh water.
Step 7
Place the sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until the strips are translucent, about 12 minutes. Remove from heat; let the strips cool in the syrup, at least 1 hour. Remove from the syrup when ready to use.
