Financiers are small, elegant French tea cakes made with browned butter, almond flour, and egg whites, baked until their edges are crisp and their centers are moist and tender. This recipe delivers the classic golden-brown exterior and rich, nutty flavor that makes them a favorite in Parisian pâtisseries, all in a simple home-baked version. They are naturally gluten-free and come together quickly, making them a perfect accompaniment to coffee, tea, or a light dessert course.
Ingredients
- 1/2 cup (115 g) unsalted butter, plus more for the mold
- 1 cup (100 g) almond flour
- 1 cup (120 g) confectioners’ sugar
- 1/4 cup (30 g) all-purpose flour (or gluten-free flour blend)
- Pinch of salt
- 4 large egg whites, at room temperature (about 1/2 cup / 120 ml)
- 1/2 teaspoon vanilla extract
- Optional: 12 raspberries or 1/4 cup (40 g) chopped dark chocolate
Instructions
- Preheat your oven to 400°F (200°C). Generously butter a 12-cavity financier mold (or mini muffin tin) and set it aside.
- In a small saucepan, melt the butter over medium heat. 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 let cool slightly.
- In a large bowl, whisk together the almond flour, confectioners’ sugar, all-purpose flour, and salt. Break up any lumps with your fingers or a whisk.
- Add the egg whites and vanilla extract to the dry ingredients. Stir with a spatula until just combined—do not overmix. The batter will be thick.
- Slowly pour the warm browned butter into the batter, stirring constantly, until fully incorporated. The batter will become smooth and shiny. Let the batter rest at room temperature for 15 minutes (this helps the cakes rise evenly).
- Spoon the batter into the prepared mold, filling each cavity about three-quarters full. If using, gently press a raspberry or a few chocolate pieces into the center of each cake.
- Bake for 12–15 minutes, until the edges are deeply golden and the tops spring back when lightly touched. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Let the financiers cool in the mold for 5 minutes, then carefully turn them out onto a wire rack. They are best served warm, but are also excellent at room temperature.
Tips
- Brown the butter correctly: The butter should be amber-colored and smell nutty, but not burnt. If you see black specks, you’ve gone too far—start over. The browning adds the signature flavor.
- Use room-temperature egg whites: Cold egg whites can seize the batter, making it lumpy. Let them sit out for 30 minutes before starting.
- Rest the batter: The 15-minute rest allows the flours to hydrate and the gluten to relax, giving a more tender crumb. Don’t skip it.
- Substitute the mold: If you don’t have a financier mold, a mini muffin tin works perfectly. Just adjust the baking time—check for doneness at 10 minutes.
Serving Suggestions
Serve these financiers as an afternoon treat with coffee or tea, or as a light dessert with a dollop of crème fraîche and fresh berries. They also pair beautifully with a glass of dessert wine or a scoop of vanilla ice cream for a more indulgent finish.
Variations
- Citrus: Add 1 teaspoon of grated lemon or orange zest to the dry ingredients for a bright, aromatic twist.
- Matcha: Replace 1 tablespoon of almond flour with 1 tablespoon of matcha powder for a vibrant green tea version.
- Pistachio: Swap the almond flour for pistachio flour (or finely ground pistachios) and add a drop of almond extract for a double-nut flavor.
- Chocolate: Fold in 1/4 cup (40 g) of mini chocolate chips or chopped dark chocolate into the batter before baking.
Storage and Reheating
Store baked financiers in an airtight container at room temperature for up to 3 days. To refresh them, reheat in a 350°F (175°C) oven for 3–5 minutes until warm and crisp-edged. You can also freeze them for up to 2 months; thaw at room temperature and reheat as directed.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce or omit the added salt. The browned butter will still work beautifully.
Why are my financiers flat? This usually happens if the batter is overmixed, which deflates the egg whites, or if the oven is not hot enough. Make sure your oven is fully preheated and mix just until combined.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Let it come to room temperature for 30 minutes before baking, and give it a gentle stir.
Are financiers gluten-free? They can be! Use a gluten-free all-purpose flour blend in place of the regular flour. The almond flour provides most of the structure, so the result is nearly identical.
What is the best way to brown butter? Use a light-colored saucepan so you can see the color change. Stir frequently, and remove from heat as soon as the milk solids turn golden brown—it will continue to darken slightly off the heat.
Can I use liquid egg whites from a carton? Yes, but make sure they are 100% egg whites with no additives. Measure out 1/2 cup (120 ml) and bring to room temperature before using.
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