Financiers are small, dense French tea cakes made with brown butter, ground almonds, and egg whites, baked in a distinctive rectangular mold. Their name comes from the wealthy financiers of 19th-century Paris, and the story goes that a pastry chef created them to resemble gold bars. This recipe delivers the authentic nutty, caramelized flavor and moist, tender crumb that makes them a classic.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (90 g) almond flour (or finely ground blanched almonds)
- 1 cup (120 g) powdered sugar
- 1/2 cup (60 g) all-purpose flour
- 5 large egg whites (about 150 g), at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 teaspoon almond extract
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-cavity financier mold (or a mini muffin tin) and set aside.
- Make the brown butter (beurre noisette): In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty, about 5–7 minutes. Immediately remove from heat and pour into a heatproof bowl to stop cooking. Let cool slightly.
- In a medium bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt. Break up any lumps with your fingers or a whisk.
- Add the egg whites to the dry ingredients and stir with a spatula until just combined. The batter will be thick.
- Add the vanilla extract (and almond extract if using) and stir until smooth.
- Slowly pour the warm brown butter into the batter, stirring constantly, until fully incorporated. The batter will be glossy and pourable.
- Fill each mold cavity about 3/4 full. Tap the pan gently on the counter to release air bubbles.
- Bake for 12–15 minutes, or until the financiers are puffed, golden brown around the edges, and a toothpick inserted in the center comes out clean. The internal temperature should reach 160°F (71°C) if you check with a thermometer, but visual cues are usually sufficient.
- Let cool in the pan for 5 minutes, then carefully turn out onto a wire rack to cool completely.
Tips
- Brown butter: Watch the butter closely—it can go from golden to burnt quickly. The color should be deep amber, and the aroma nutty. If it turns black, start over.
- Egg whites: Use fresh egg whites, not carton ones, for the best structure. They should be at room temperature to incorporate smoothly.
- Mold substitute: If you don’t have a financier mold, a mini muffin tin works perfectly. Just adjust baking time by 1–2 minutes if needed.
- Almond flour: If your almond flour is coarse, pulse it in a food processor with the powdered sugar until fine. This ensures a smooth texture.
Serving Suggestions
Serve financiers slightly warm or at room temperature with a cup of espresso or tea. They are delightful with a dollop of crème fraîche and fresh berries, or alongside a scoop of vanilla ice cream for dessert. For a classic French touch, dust with powdered sugar just before serving.
Variations
- Chocolate financiers: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder.
- Citrus zest: Add 1 teaspoon of finely grated lemon or orange zest to the batter for a bright flavor.
- Berry financiers: Press a fresh raspberry or a few blueberries into the top of each financier before baking.
- Pistachio: Substitute pistachio flour for the almond flour and add a drop of green food coloring if desired.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days. 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 until just warm.
Frequently Asked Questions
Why are they called financiers? The name is said to come from the French word for “financier” because the cakes resemble gold bars, and they were popular among wealthy stockbrokers in the Paris stock exchange district.
Can I use salted butter? Yes, but reduce or omit the added salt to avoid over-salting.
My financiers are dry. What went wrong? Overbaking is the most common cause. Check them a few minutes early, and remember they continue to cook from residual heat after being removed from the oven.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 2 days. Let it come to room temperature and stir well before baking.
What if I don’t have almond flour? You can grind blanched almonds in a food processor until fine, but be careful not to over-process into a paste. Alternatively, use hazelnut flour for a different flavor.
Why do my financiers stick to the pan? Make sure you butter the molds generously, even if they are non-stick. You can also use a light dusting of flour after buttering.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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