Financiers are small, elegant French tea cakes with a distinctive texture: crisp, browned-butter edges and a moist, almost chewy center. They are made with a simple batter of browned butter, egg whites, sugar, and almond flour, traditionally baked in rectangular molds that resemble gold bars. This recipe works because the nutty flavor of the browned butter pairs perfectly with the delicate almond, and the high proportion of egg whites gives the cakes their signature tender crumb.
Ingredients
- 1/2 cup (113 g) unsalted butter, plus more for greasing the molds
- 1 cup (120 g) powdered sugar
- 3/4 cup (75 g) almond flour (finely ground)
- 1/2 cup (60 g) all-purpose flour
- 4 large egg whites (about 1/2 cup / 120 ml), at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-cavity financier mold (or mini muffin tin) and set it aside.
- 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. Immediately pour the browned butter into a heatproof bowl to stop the cooking, and let it cool slightly.
- In a medium bowl, whisk together the powdered sugar, almond flour, all-purpose flour, and salt. Make sure there are no lumps.
- Add the egg whites to the dry ingredients and stir with a spatula until just combined. The batter will be thick and slightly grainy—that’s normal.
- Pour the warm (not hot) browned butter into the batter, along with the vanilla extract. Stir until the batter is smooth and glossy. It should have a thick, pourable consistency.
- Let the batter rest for 10 minutes. This allows the flours to hydrate and helps the cakes bake up tender.
- Spoon the batter into the prepared molds, filling each cavity about 3/4 full. Do not overfill, as the cakes will rise slightly.
- Bake for 12–15 minutes, until the financiers are puffed and golden brown around the edges. A toothpick inserted into the center should come out clean.
- Remove the pan from the oven and let it cool on a wire rack for 5 minutes. Then gently run a small knife around the edges and turn the financiers out onto the rack to cool completely.
Tips
- Browning butter: Use a light-colored saucepan so you can see the butter change color. The butter will foam, then the milk solids will sink and turn golden. When you see a deep amber color and smell a nutty aroma, it’s done.
- Resting the batter: Don’t skip the 10-minute rest. It helps the almond flour absorb liquid, resulting in a smoother texture and a better rise.
- Substitutions: If you don’t have almond flour, you can use hazelnut flour for a different flavor. For a gluten-free version, replace the all-purpose flour with an equal amount of gluten-free 1:1 baking flour.
- Common mistake: Overmixing the batter after adding the butter can make the cakes tough. Stir just until the butter is incorporated.
Serving Suggestions
Financiers are traditionally served with tea or coffee, but they also make a lovely dessert with a scoop of vanilla ice cream or a dollop of crème fraîche. For a more decadent touch, dust them with powdered sugar just before serving, or drizzle with a simple glaze made from powdered sugar and lemon juice.
Variations
- Chocolate financiers: Replace 2 tablespoons of the all-purpose flour with 2 tablespoons of unsweetened cocoa powder.
- Berry financiers: Press a fresh raspberry or a small piece of strawberry into the center of each cake before baking.
- Citrus financiers: Add 1 teaspoon of finely grated lemon or orange zest to the dry ingredients.
- Pistachio financiers: Replace the almond flour with pistachio flour (or grind shelled pistachios finely in a food processor).
Storage and Reheating
Financiers are best enjoyed the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. To refresh them, reheat in a 300°F (150°C) oven for 5–7 minutes until they are warm and crisp again. They can also be frozen for up to 2 months; thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce or omit the added salt in the recipe. Salted butter contains about 1/4 teaspoon of salt per 1/2 cup, so you may want to skip the extra salt entirely.
Why are my financiers flat? Flat financiers often result from overmixing the batter, which deflates the air, or from using egg whites that are too cold. Make sure your egg whites are at room temperature and stir gently.
Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it in an airtight container for up to 3 days. Bring it to room temperature before baking, and give it a quick stir.
Do I need a special financier mold? No, a mini muffin tin works perfectly. The shape will be round instead of rectangular, but the taste and texture will be the same.
Can I use liquid egg whites from a carton? Yes, they work fine. Just measure out 1/2 cup (120 ml) and let them come to room temperature.
Why do my financiers stick to the pan? Be sure to butter the molds generously, even if they are nonstick. You can also use a light dusting of flour after buttering for extra insurance.
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