Financiers are small, elegant French tea cakes made with browned butter, almond flour, and egg whites, baked in rectangular molds until their edges are crisp and their centers are tender and moist. The combination of nutty beurre noisette and a high proportion of almond flour gives them a distinctive rich flavor and a delicate, slightly chewy crumb that is unlike any other cake. Because they are so simple, the technique matters more than the ingredient list, and a few key tips will help you achieve the perfect golden, domed financiers every time.
Ingredients
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 cup (100 g) almond flour (or finely ground blanched almonds)
- 1 1/4 cups (150 g) powdered sugar
- 1/2 cup (60 g) all-purpose flour
- 6 large egg whites (about 180 g), at room temperature
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-cavity financier mold (or a mini muffin tin) and set it on a baking sheet for easy handling.
- In a small saucepan over medium heat, melt the butter. 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. Immediately pour the browned butter into a heatproof bowl to stop the cooking. Set aside to cool slightly.
- In a large bowl, whisk together the almond flour, powdered sugar, and all-purpose flour. Add the salt and stir to combine.
- Add the egg whites to the dry ingredients. Whisk until the batter is smooth and no lumps remain. The mixture will be thick and paste-like at first, but it will loosen as you whisk.
- Pour the slightly cooled browned butter into the batter, along with the vanilla if using. Whisk until fully incorporated. The batter should be shiny and smooth, similar to a thick pancake batter.
- Let the batter rest for 10 minutes. This allows the flours to hydrate and the gluten to relax, which helps create a more tender crumb.
- Spoon or pipe the batter into the prepared molds, filling each cavity about three-quarters full. Do not overfill—they will puff up slightly.
- Bake for 10–12 minutes, until the edges are deeply golden and the tops are set and 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 gently loosen them with a small offset spatula and transfer to a wire rack to cool completely.
Tips
- Brown the butter properly: The nutty flavor comes from the Maillard reaction. Cook the butter until the milk solids are a rich amber color, but not black. If you see black specks, you have burnt it and should start over.
- Use fresh almond flour: Almond flour can go rancid quickly. Smell it before using—it should smell sweet and nutty, not bitter. If it has been sitting in your pantry for months, consider buying a fresh batch for the best flavor.
- Do not overmix: Once you add the flour, mix just until combined. Overmixing can develop gluten, making the financiers tough instead of tender.
- Rest the batter: The 10-minute rest is not optional. It allows the starches to absorb the liquid, which results in a smoother, more even texture and helps the cakes rise uniformly.
Serving Suggestions
Financiers are best served slightly warm or at room temperature, with a dusting of powdered sugar or a drizzle of melted chocolate. They pair beautifully with coffee, espresso, or a cup of tea. For dessert, serve them alongside a scoop of vanilla ice cream or a dollop of crème fraîche and fresh berries. They are also lovely 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 of unsweetened cocoa powder. Add 1/4 cup (45 g) of dark chocolate chips or chopped chocolate to the batter.
- Citrus financiers: Add the zest of one lemon or orange to the dry ingredients. This brightens the nutty flavor and adds a fresh aroma.
- Berry financiers: Place a single raspberry or a small piece of strawberry in the center of each mold before baking. The fruit adds a burst of tartness that cuts through the richness.
- Savory financiers: Omit the vanilla and reduce the powdered sugar to 1/2 cup (60 g). Add 1/2 cup (50 g) of grated Parmesan cheese and a pinch of black pepper. Bake as directed. These are excellent served as an appetizer or with soups.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days. They are best eaten within the first 24 hours, as they will gradually lose their crisp edges. To refresh them, place them in a 300°F (150°C) oven for 5 minutes—this will re-crisp the exterior and soften the center. You can also freeze baked financiers for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature for about 30 minutes, then reheat in the oven as described. Do not microwave them, as they will become rubbery.
Frequently Asked Questions
Can I use a regular muffin tin instead of a financier mold? Yes, a mini muffin tin works well. Just fill each cavity about two-thirds full and reduce the baking time to 8–10 minutes, since the cakes will be smaller. A standard muffin tin will also work, but you will need to increase the baking time to 15–18 minutes and you will get only 6–8 larger cakes.
Why do my financiers stick to the pan? Even with buttering, some pans are more prone to sticking. Use a generous amount of softened butter, making sure to coat every nook and cranny. Alternatively, use a non-stick spray that contains flour (like Baker’s Joy) or line the bottom of each cavity with a small circle of parchment paper. Let them cool for 5 minutes before trying to remove them—they are more fragile when hot.
Can I use liquid egg whites from a carton? Yes, liquid egg whites work fine. Make sure they are at room temperature for best results. The volume should be the same: 6 large egg whites equal about 3/4 cup (180 ml).
What is the best way to brown butter without burning it? Use a light-colored saucepan so you can see the color change. Cook over medium heat, stirring frequently, and watch for the milk solids to turn golden brown. The moment you see a deep amber color and smell a nutty aroma, remove the pan from the heat and pour the butter into a cool bowl. The residual heat will continue to cook it, so transferring it quickly is key.
Can I substitute all-purpose flour with gluten-free flour? Yes, a 1:1 gluten-free all-purpose blend works well. The texture may be slightly more crumbly, but the flavor will remain excellent. Avoid using coconut flour or almond meal, as they will change the structure too much.
Why are my financiers flat instead of domed? A domed top is a sign of a well-made financier. If they come out flat, the batter may have been too thin (check your egg white measurement) or the oven temperature was too low. Make sure your oven is fully preheated and consider baking at 400°F (200°C) for the first 3 minutes, then lowering to 375°F (190°C) for the remaining time. This initial burst of heat helps create the signature dome.
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