디시인사이드

I baked financiers before heading to work.

I used the leftover batter to make muffins again.

Following a suggestion I saw in the comments on yesterday's post, I used a ratio of 2 parts almond flour to 1 part cake flour. Personally, though, I think I prefer the texture with a little more cake flour—about 1.3 times as much or even a 1:1 ratio.

Maybe this crispy yet chewy texture is how it's supposed to be, but baking is harder than I thought.