Financiers are classic French tea cakes with a crisp, caramelized exterior and a soft, moist, almost chewy center. They are made with brown butter (beurre noisette), almond flour, and egg whites, which give them their signature nutty flavor and tender crumb. This recipe is genuinely useful because it breaks down the key steps—browning the butter and resting the batter—so you can reliably produce bakery-quality financiers at home.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 1 cup (100 g) almond flour
- 1 cup (125 g) powdered sugar
- 1/2 cup (60 g) all-purpose flour
- 1/4 teaspoon fine sea salt
- 4 large egg whites (about 1/2 cup / 120 ml), at room temperature
- 1 teaspoon vanilla extract
- Optional: 12 raspberries or 1/4 cup (40 g) chopped dark chocolate
Instructions
- Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty, about 5–7 minutes. Watch carefully—it can go from brown to burnt quickly. Remove from heat and pour into a heatproof bowl to stop the cooking. Let cool to warm (not hot) while you prepare the dry ingredients.
- Preheat the oven: Preheat your oven to 400°F (200°C). Generously butter a 12-cavity financier mold (or a mini muffin tin). If using a silicone mold, no greasing is needed.
- Mix dry ingredients: In a large bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt. Make sure there are no lumps; if your almond flour is clumpy, sift it first.
- Add egg whites: Add the egg whites and vanilla extract to the dry ingredients. Stir with a spatula until just combined. The batter will be thick and slightly grainy—that’s fine.
- Incorporate the brown butter: Pour the cooled brown butter into the batter (include all the brown bits at the bottom—they are full of flavor). Fold gently until the butter is fully incorporated and the batter is smooth and shiny.
- Rest the batter (optional but recommended): For the best texture, cover the bowl and refrigerate the batter for at least 30 minutes, or up to 24 hours. This step allows the flour to hydrate and the flavors to meld, resulting in a more tender financier. If you skip it, the cakes will still be good, just slightly less tender.
- Fill the molds: Spoon the batter into the prepared molds, filling each cavity about 3/4 full. If using raspberries or chocolate, gently press one into the center of each filled cavity now.
- Bake: Place the mold on a baking sheet and bake for 12–15 minutes, until the financiers are puffed, golden brown around the edges, and a toothpick inserted in the center comes out clean. The tops should be slightly domed and spring back when lightly touched.
- Cool: Let the financiers cool in the mold for 5 minutes, then carefully unmold them onto a wire rack to cool completely. They are delicious warm, but they also firm up as they cool.
Tips
- Brown butter is key: Don’t skip browning the butter—it’s what gives financiers their signature nutty flavor. If you’re nervous, use a light-colored saucepan so you can see the color change. The butter is done when it smells like hazelnuts and has a deep amber color.
- Egg whites at room temperature: Cold egg whites can make the batter seize and become lumpy. Let them sit out for 30 minutes before mixing, or warm them gently by placing the bowl in a warm water bath for a few minutes.
- Use a financier mold or mini muffin tin: Traditional financier molds are rectangular, but mini muffin tins work perfectly. If using a regular muffin tin, increase the baking time to 18–20 minutes and expect a slightly different shape.
- Don’t overmix: Overmixing the batter can develop gluten, which will make the financiers tough. Mix just until the ingredients are combined and the butter is incorporated.
Serving Suggestions
Financiers are best enjoyed the same day, slightly warm or at room temperature. Serve them with a cup of tea or coffee for an elegant afternoon treat. For dessert, pair them with a scoop of vanilla ice cream, a dollop of crème fraîche, or a spoonful of berry compote. They also make a lovely addition to a brunch spread or a dessert platter.
Variations
- Chocolate financiers: Replace 2 tablespoons of the all-purpose flour with 2 tablespoons of unsweetened cocoa powder. Add 1/2 cup (85 g) of dark chocolate chips to the batter.
- Citrus financiers: Add 1 tablespoon of finely grated lemon or orange zest to the dry ingredients. You can also substitute the vanilla extract with 1 teaspoon of orange blossom water.
- Berry financiers: Gently fold 1/2 cup (75 g) of fresh blueberries or chopped strawberries into the batter instead of pressing whole berries on top.
- Pistachio financiers: Replace the almond flour with pistachio flour (or grind shelled pistachios in a food processor until fine). Add a few drops of almond extract for extra flavor.
- Savory financiers: Omit the vanilla and reduce the powdered sugar to 1/4 cup (30 g). Add 1/4 cup (25 g) of grated Parmesan cheese and 1 tablespoon of chopped fresh herbs like rosemary or thyme. Bake as directed—these make a great appetizer.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days. They will lose some of their crispness but remain moist and delicious. For longer storage, freeze them in a single layer in a freezer-safe bag for up to 2 months. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds, to revive their texture and aroma.
Frequently Asked Questions
Can I use regular butter instead of brown butter?
You can, but the flavor will be noticeably less nutty and complex. Browning the butter is a simple step that adds a lot of depth, so it’s worth doing. If you’re short on time, you can melt the butter and add a few drops of almond extract to mimic the nutty flavor.
Why are my financiers dry?
Overbaking is the most common cause. Financiers should be slightly soft in the center when they come out of the oven—they will continue to set as they cool. Also, make sure you measure the almond flour correctly; too much can dry them out. Use the spoon-and-level method for dry ingredients.
Can I make financiers without a financier mold?
Absolutely. A mini muffin tin works perfectly—just adjust the baking time accordingly. You can also use a regular muffin tin, but the cakes will be thicker and require a few extra minutes in the oven. Silicone molds are the easiest to unmold.
How do I know when the brown butter is ready?
Watch for the butter to foam, then subside, then foam again. The milk solids will start to brown at the bottom of the pan. The butter should be a deep golden color and smell nutty. It’s ready when the solids are a light to medium brown—not dark brown or black. Remove it from the heat immediately.
Can I use liquid egg whites from a carton?
Yes, you can use liquid egg whites, but make sure they are 100% pure egg whites with no added stabilizers. The texture may be slightly different, but the financiers will still work. Use the same amount (1/2 cup / 120 ml).
Why did my financiers stick to the pan?
If you’re using a metal mold, make sure you butter it generously, including the corners. You can also dust the buttered mold with flour or cocoa powder (for chocolate versions) to help release the cakes. Silicone molds rarely need greasing, but you can lightly spray them if you’re worried.
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