CT International Financiers Recipe: French Tea Cakes

CT International 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. The name comes from their traditional rectangular shape, which resembles a gold bar, and they are a classic of French patisserie. This recipe delivers the authentic texture and rich, nutty flavor of the original, using simple ingredients and a straightforward method that works reliably at home.

Ingredients

1/2 cup (115 g) unsalted butter, plus more for the pan
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
5 large egg whites (about 150 g), at room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional)

Instructions

Preheat your oven to 375°F (190°C). Generously butter a 12-cavity financier mold (or a mini muffin pan) 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, powdered sugar, 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 browned butter into the batter, scraping in all the browned bits from the bottom of the pan. Add the vanilla extract if using, and stir until the batter is smooth and glossy.
Let the batter rest for 15 minutes at room temperature. This allows the flours to hydrate and results in a better texture.
Spoon the batter into the prepared mold, filling each cavity about 3/4 full. Smooth the tops with the back of a spoon or a small offset spatula.
Bake for 15–18 minutes, until the financiers are puffed, golden brown around the edges, and a toothpick inserted in the center comes out clean. The centers should be slightly soft but not wet.
Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips

Brown the butter properly: The nutty flavor comes from browning the butter. Use a light-colored saucepan so you can see the color change. When the butter turns amber and smells like hazelnuts, it’s done.
Room-temperature egg whites: Cold egg whites can make the batter lumpy and harder to mix. Let them sit out for 30 minutes before starting, or warm them gently in a bowl over warm water.
Use a financier mold: If you don’t have a traditional rectangular financier mold, a mini muffin pan works perfectly. Just adjust the baking time—mini muffins may bake in 12–15 minutes.
Don’t overmix: Stir just until the batter comes together. Overmixing can develop the gluten in the flour, making the cakes tough instead of tender.

Serving Suggestions

Financiers are delightful with coffee or tea, especially in the afternoon. Serve them as a light dessert with fresh berries and a dusting of powdered sugar, or pair them with a scoop of vanilla ice cream for a more indulgent treat. They also make lovely gifts when wrapped in parchment and tied with twine.

Variations

Chocolate financiers: Replace 2 tablespoons (15 g) of the all-purpose flour with unsweetened cocoa powder and add 1/4 cup (45 g) of dark chocolate chips or chunks to the batter.
Citrus financiers: Add the finely grated zest of 1 lemon or orange to the dry ingredients. This brightens the flavor and pairs beautifully with the nutty butter.
Berry financiers: Gently fold in 1/2 cup (75 g) of fresh raspberries or blueberries after mixing the batter. Be careful not to crush them.
Pistachio financiers: Substitute 2 tablespoons (15 g) of the almond flour with finely ground pistachios, and add a few drops of almond extract along with the vanilla.

Storage and Reheating

Financiers are best enjoyed the day they are baked, but they keep well in an airtight container at room temperature for up to 3 days. To refresh them, warm them in a 300°F (150°C) oven for 5 minutes to restore their crisp edges and soft centers. You can also freeze them for up to 2 months—wrap each financier individually in plastic wrap and place them in a freezer bag. Thaw at room temperature for 1 hour, then reheat as directed.

Frequently Asked Questions

What does “CT International” mean in the name? The “CT International” likely refers to a specific brand or product line of financier molds, not the recipe itself. The classic financier is a French pastry, and this recipe follows the traditional method.

Can I use regular flour instead of almond flour? Almond flour is essential for the characteristic texture and flavor. If you substitute all-purpose flour, the cakes will be more like ordinary sponge cakes and will lack the nutty richness. You can make your own almond flour by pulsing blanched almonds in a food processor until finely ground, but be careful not to over-process into almond butter.

Why are my financiers dry? Overbaking is the most common cause. Check them a few minutes early—the centers should be just set but still slightly soft. Also, make sure you measure the almond flour correctly: spoon it into the measuring cup and level it off, rather than scooping, which can pack it down.

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 before baking, and give it a quick stir. The resting time actually improves the flavor.

Do I need to use a financier mold? No, a mini muffin pan works perfectly. The shape will be round instead of rectangular, but the taste and texture are the same. Just adjust the baking time as noted in the tips.

Can I use salted butter? If you use salted butter, reduce the added salt to a pinch or omit it entirely. The browned butter will still work, but the overall salt content will be higher.

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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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