Financiers are classic French tea cakes made with brown butter, almond flour, and a light sponge of egg whites and flour. Their name comes from their original rectangular gold-bar shape, said to appeal to wealthy financiers of the Paris Bourse. These little cakes are crisp at the edges, moist and tender inside, with a deep, nutty flavor from the caramelized brown butter. They are simple to make, require no special equipment beyond a financier or muffin tin, and are perfect for a sweet snack or elegant dessert.
Ingredients
- 1/2 cup (115 g) unsalted butter, plus extra for greasing the pan
- 1 cup (100 g) almond flour (or finely ground almonds)
- 1 cup (120 g) powdered sugar
- 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 (optional)
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Generously butter a 12-cavity financier mold or a standard muffin tin (if using muffin tin, you may need to bake a few minutes longer).
- Brown the butter: 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 3–4 minutes. Watch carefully—it can burn quickly. Remove from heat and set aside to cool slightly.
- Mix the dry ingredients: In a medium bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt.
- Add egg whites: Add the egg whites to the dry mixture and stir until just combined. The batter will be thick and slightly lumpy; that’s okay.
- Incorporate brown butter: Pour the warm brown butter into the batter and stir until fully incorporated. The batter should be smooth and glossy. If you want a smoother texture, you can strain the brown butter through a fine-mesh sieve to remove any dark solids, but this is optional.
- Rest the batter (optional but recommended): Cover the bowl and let the batter rest at room temperature for 30 minutes. This helps the flour absorb moisture and improves the texture. If you skip this, the cakes will still be good.
- Fill the molds: Spoon the batter into the prepared molds, filling each about 3/4 full. The batter will puff up slightly—don’t overfill.
- Bake: Bake for 12–15 minutes, or until the edges are deep golden brown and the tops spring back when lightly pressed. A toothpick inserted into the center should come out clean. If using a muffin tin, check at 15 minutes and add 2–3 minutes if needed.
- Cool: Let the financiers cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They are delicious warm, but they set as they cool.
Tips
- Brown butter is key: Don’t skip browning the butter—it’s what gives financiers their signature nutty flavor. Keep an eye on it; it goes from golden to burnt quickly. If you see black specks, it’s burnt and you should start over.
- Use fresh almond flour: Almond flour can go rancid over time, which will ruin the taste. Check the expiration date and smell it before using. If it smells bitter, buy fresh.
- Egg whites at room temperature: Cold egg whites can seize the batter and make it lumpy. Let them sit out for 30 minutes before mixing.
- Substitutions: If you don’t have a financier mold, use a mini muffin pan (fill to the top) or a standard muffin tin (fill 1/2 full and bake a few minutes longer). You can also replace up to 1/4 of the almond flour with hazelnut flour for a different flavor.
Serving Suggestions
Financiers are wonderful with a cup of tea or coffee, or as a light dessert with fresh berries and a dollop of whipped cream. For a more decadent touch, dust them with powdered sugar or drizzle with melted chocolate. They also pair beautifully with a glass of dessert wine or a simple fruit compote.
Variations
- Chocolate financiers: Replace 2 tablespoons of the all-purpose flour with 2 tablespoons unsweetened cocoa powder, and add 1/4 cup (45 g) mini chocolate chips to the batter.
- Citrus financiers: Add 1 teaspoon of lemon or orange zest to the dry ingredients for a bright, fresh flavor.
- Berry financiers: Gently fold in 1/2 cup (75 g) fresh raspberries or blueberries before baking. The berries will burst and create little pockets of jam.
- Matcha financiers: Whisk 1 tablespoon of matcha powder into the dry ingredients for a vibrant green tea version.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days. They are best eaten within the first 2 days. To refresh them, warm them in a 300°F (150°C) oven for 3–5 minutes until just heated through—this brings back the crisp edges. For longer storage, freeze them in a single layer in a zip-top bag for up to 2 months. Thaw at room temperature for 30 minutes, then reheat as above.
Frequently Asked Questions
Can I use brown butter that has been refrigerated? Yes, but you’ll need to melt it again before adding to the batter. Simply warm it gently over low heat or in the microwave until liquid, then let it cool slightly before mixing.
Why are my financiers flat? Flat financiers usually result from overmixing the batter, which deflates the egg whites. Mix just until combined. Also, make sure your baking powder is fresh—though this recipe doesn’t use it, some variations do. If you added baking powder, check its expiration date.
Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly more tender, but it will work well.
What is the best way to get the financiers out of the mold? Let them cool in the pan for 5 minutes, then gently run a butter knife around the edges and invert. If they stick, place the pan on a warm towel for a minute to loosen them.
Can I use liquid egg whites from a carton? Yes, you can use carton egg whites. Measure out 1/2 cup (120 ml). However, they may not whip as well as fresh egg whites, so the texture might be slightly denser.
Why do my financiers have a strong almond taste? That’s normal—almond flour is the main flavor. If it’s too strong for you, reduce the almond flour to 3/4 cup (75 g) and increase the all-purpose flour to 3/4 cup (90 g).
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