Financiers are small French tea cakes with a crisp, browned-butter crust and a soft, chewy almond center. The classic version is made with almond flour, egg whites, and beurre noisette (brown butter), which gives it a deep, nutty flavor without any extra effort. They bake quickly in a muffin tin or financier mold, making them an elegant yet simple treat for any occasion.
Ingredients
- 1/2 cup (113 g) unsalted butter, plus more for greasing the pan
- 1 cup (120 g) almond flour
- 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 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/4 cup (30 g) sliced almonds, for topping
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-cup muffin tin or financier molds. If using a muffin tin, you can also line it with paper liners for easier removal.
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling 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 set aside to 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 and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined. The batter will be thick and paste-like.
- Slowly pour the warm brown butter into the batter, stirring constantly until fully incorporated. The batter should become glossy and smooth.
- Let the batter rest for 10 minutes at room temperature. This allows the flours to hydrate and results in a more tender cake.
- Divide the batter evenly among the prepared molds, filling each about 3/4 full. If using, sprinkle a few sliced almonds on top of each.
- Bake for 12–15 minutes, or until the edges are deeply golden and the tops spring back lightly when touched. A toothpick inserted into the center should come out clean.
- Let the financiers cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. They are delicious warm, but they also firm up as they cool.
Tips
- Brown the butter properly: The nutty flavor comes from browning the butter. Don’t skip it, and keep an eye on it—once it turns amber, remove it from the heat immediately.
- Use room-temperature egg whites: Cold egg whites can seize the batter. Let them sit out for 30 minutes before starting.
- Rest the batter: The 10-minute rest is crucial for a tender texture. Don’t rush it.
- Substitutions: If you don’t have almond flour, you can substitute with hazelnut flour or a mix of half almond and half all-purpose flour (though the texture will be slightly different). For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose.
Serving Suggestions
Financiers are perfect with a cup of coffee or tea. They can be served as an afternoon snack, a light dessert, or even as part of a brunch spread. For an elegant touch, dust them with powdered sugar just before serving, or serve with a dollop of whipped cream and fresh berries.
Variations
- Chocolate Financiers: Replace 2 tablespoons of the all-purpose flour with 2 tablespoons of unsweetened cocoa powder.
- Citrus Financiers: Add the zest of one lemon or orange to the batter along with the vanilla.
- Berry Financiers: Gently fold in 1/2 cup of fresh raspberries or blueberries just before baking.
- Savory Financiers: Omit the vanilla and powdered sugar, and add 1/2 cup of grated cheese (like Gruyère) and a pinch of black pepper. Bake as directed.
Storage and Reheating
Store leftover financiers in an airtight container at room temperature for up to 3 days. They also freeze well—wrap them individually and freeze for up to 2 months. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds. They are best served warm or at room temperature.
Frequently Asked Questions
Can I use a regular muffin tin instead of a financier mold? Yes, absolutely. A muffin tin works perfectly; just adjust the baking time—mini muffin tins will bake faster (about 10–12 minutes), while standard muffin tins may need 15–18 minutes.
Why is my financier dry? Overbaking is the most common cause. Check them at the minimum time and remove them as soon as a toothpick comes out clean. Also, make sure you measure the almond flour correctly—scoop it lightly and level off, don’t pack it.
Can I make the batter in advance? Yes, you can make the batter up to 2 days ahead and keep it refrigerated in an airtight container. Let it come to room temperature before baking, and give it a quick stir.
What can I use instead of almond flour? You can use hazelnut flour or even finely ground pistachios for a different flavor. If you use a nut flour with a higher fat content, you may need to reduce the butter slightly.
Why are my financiers sticking to the pan? Be sure to grease the pan generously, even if it’s nonstick. You can also use paper liners for a foolproof release. Let them cool in the pan for 5 minutes before turning out—they are more fragile when hot.
Can I make these without brown butter? You can substitute regular melted butter, but you’ll lose the signature nutty flavor. If you’re short on time, it’s still fine, but the financiers will be less complex.
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