Financiers are small, moist French tea cakes made with browned butter, egg whites, almond flour, and sugar, baked in rectangular molds. Despite their elegant reputation, they are relatively simple to make at home, and knowing their calorie content helps with portion planning. This recipe yields classic financiers with a crisp exterior and tender, nutty interior, and includes a calorie estimate per cake.
Ingredients
- 1/2 cup (113 g) unsalted butter, plus more for greasing the molds
- 1 cup (100 g) almond flour (or finely ground blanched almonds)
- 1 cup (120 g) powdered sugar
- 1/2 cup (60 g) all-purpose flour
- 4 large egg whites (about 120 g), at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 12 raspberries or 1/4 cup (40 g) chopped dark chocolate for topping
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-cavity financier mold (or mini muffin tin) and set aside.
- In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5–7 minutes. Watch carefully to prevent burning. Remove from heat and let cool slightly.
- In a large bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt. Break up any lumps with a fork.
- Add the egg whites and vanilla extract to the dry ingredients. Stir until just combined; the batter will be thick. Do not overmix.
- Pour the browned butter into the batter, including the browned bits at the bottom of the pan. Stir until fully incorporated and smooth.
- Fill each mold cavity about three-quarters full. If using, press a raspberry or a few chocolate pieces into the center of each.
- Bake for 12–15 minutes, until the edges are golden and the tops spring back lightly when touched. A toothpick inserted in the center should come out clean.
- Let the financiers cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Browning butter: Use a light-colored pan to see the color change. Once the butter turns amber and smells nutty, remove it from the heat immediately—it can go from brown to burnt in seconds.
- Egg whites: For best results, use fresh egg whites at room temperature. Aged egg whites (refrigerated for a day or two) whip better but are not necessary here since we are not whipping them.
- Mold substitution: No financier mold? Use a mini muffin tin. The cakes will be slightly rounder but taste the same. If using silicone molds, no greasing is needed.
- Storage: Financiers are best the day they are made, but they keep well in an airtight container at room temperature for up to 3 days. Reheat briefly in a 300°F (150°C) oven for 5 minutes to restore crispness.
Serving Suggestions
Serve financiers as an afternoon tea treat, alongside coffee or espresso, or as a light dessert after a meal. They pair beautifully with fresh berries, a dollop of crème fraîche, or a scoop of vanilla ice cream. For a festive touch, dust with powdered sugar just before serving.
Variations
- Chocolate financiers: Replace 2 tablespoons (15 g) of the all-purpose flour with unsweetened cocoa powder and fold in 1/4 cup (45 g) of dark chocolate chips.
- Citrus financiers: Add 1 teaspoon of grated lemon or orange zest to the batter along with the vanilla. This brightens the flavor and complements the almond.
- Matcha financiers: Whisk 1 teaspoon of matcha powder into the dry ingredients. The green tea flavor pairs well with white chocolate.
- Savory twist: Reduce the sugar to 1/2 cup (60 g), omit the vanilla, and add 1/4 cup (25 g) grated Parmesan and a pinch of black pepper. Bake as directed for a unique appetizer.
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 on a baking sheet in a 300°F (150°C) oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it makes them rubbery.
Frequently Asked Questions
How many calories are in a financier?
Each financier made with this recipe (without toppings) contains approximately 180–200 calories. The exact number depends on the size of your molds and any add-ins like chocolate or fruit. For reference, a typical bakery financier can range from 150 to 250 calories each.
Can I use regular flour instead of almond flour?
Yes, you can substitute an equal amount of all-purpose flour, but the texture will be denser and less tender. Almond flour is essential for the signature moist, nutty crumb. If you need a nut-free version, use sunflower seed flour, but note that the color may turn greenish due to a natural reaction.
Why are my financiers dry?
Overbaking is the most common cause. Start checking at 12 minutes and remove them as soon as a toothpick comes out clean. Also, be sure to measure the flour correctly by spooning it into the cup and leveling off, rather than scooping, which packs it down.
Can I make the batter ahead of time?
Yes, the batter can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature for 30 minutes before baking. You may need to add 1–2 minutes to the baking time if the batter is cold.
What is the best way to brown butter without burning it?
Use a heavy-bottomed saucepan and keep the heat at medium. Stir frequently, especially once the butter starts to foam. The moment you see golden brown specks and smell a nutty aroma, remove the pan from the heat. Pour it into a cool bowl to stop the cooking process.
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 adjust accordingly to avoid overly salty financiers.
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