Financiers are small, moist French tea cakes made with browned butter, almond flour, egg whites, and sugar. They get their name from their original rectangular shape, which resembled bars of gold. This recipe works because browning the butter adds a deep, nutty flavor that pairs perfectly with the tender, chewy crumb from the almond flour.
Ingredients
- 1/2 cup (115 g) unsalted butter, plus more for greasing the pan
- 1 cup (120 g) almond flour
- 1 cup (120 g) powdered sugar
- 1/4 cup (30 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites (about 1/2 cup / 120 ml), at room temperature
- 1/2 teaspoon vanilla extract
- Optional: 12 raspberries or 1/4 cup (40 g) chopped dark chocolate
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-cavity financier mold or a mini muffin pan. If using a nonstick mold, you can skip the butter, but a light coating ensures easy release.
- 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 closely—it can go from brown to burnt quickly. Once browned, remove from heat and pour into a small bowl to stop cooking. 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; if the almond flour is clumpy, sift it first.
- Add the egg whites and vanilla extract to the dry ingredients. Stir with a spatula until just combined. The batter will be thick and slightly grainy—that’s normal.
- Slowly pour the warm browned butter into the batter, stirring constantly until fully incorporated. The batter should be smooth and glossy.
- Let the batter rest for 10 minutes at room temperature. This allows the flours to hydrate and improves the texture.
- Spoon or pipe the batter into the prepared molds, filling each cavity about 3/4 full. If using raspberries or chocolate, place one raspberry or a few chocolate pieces on top of each financier.
- Bake for 12–15 minutes, until the edges are golden brown and the tops spring back lightly when touched. A toothpick inserted into the center should come out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Then carefully transfer the financiers to a wire rack to cool completely.
Tips
- Browning the butter: Use a light-colored saucepan so you can see the butter change color. The butter will foam and sizzle; when the foam subsides and you see brown specks at the bottom, it’s done. Immediately remove from heat to prevent burning.
- Egg whites: Room-temperature egg whites incorporate more easily and give a better rise. If you forgot to take them out, place the eggs in a bowl of warm water for 5 minutes.
- No financier mold? Use a mini muffin pan or even small paper liners. If using paper liners, you don’t need to grease them, but the cakes may be slightly less crisp on the edges.
- Don’t overmix: Once you add the flour mixture to the egg whites, stir only until no dry streaks remain. Overmixing can make the cakes tough.
Serving Suggestions
Serve financiers slightly warm or at room temperature with a cup of coffee or tea. They are also lovely with a dollop of crème fraîche and fresh berries for dessert. For a more indulgent treat, dust with powdered sugar or drizzle with melted chocolate.
Variations
- Citrus: Add 1 teaspoon of lemon or orange zest to the batter along with the dry ingredients.
- Matcha: Replace 1 tablespoon of almond flour with 1 tablespoon of matcha powder for a green tea flavor.
- Chocolate: Fold in 1/4 cup (40 g) of mini chocolate chips or chopped dark chocolate.
- Berry: Press a fresh raspberry or a small piece of strawberry into the top of each financier before baking.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days. To keep them longer, freeze them in a single layer in a zip-top bag for up to 1 month. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10 seconds—but be careful not to overheat, as they can become rubbery.
Frequently Asked Questions
Can I use regular flour instead of almond flour? No, almond flour is essential for the characteristic moist, nutty texture. If you substitute all-purpose flour, the cakes will be denser and less tender. You can try a gluten-free all-purpose blend, but the texture will differ.
What can I use instead of powdered sugar? Granulated sugar can be used, but the texture will be slightly coarser. Powdered sugar dissolves more easily and gives a finer crumb. If using granulated, consider pulsing it in a food processor for a few seconds to make it finer.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours before baking. Just bring it to room temperature for about 20 minutes before filling the molds, and add a couple of minutes to the baking time.
Why are my financiers sticking to the pan? Make sure you butter the pan generously, including the corners. You can also dust the buttered pan with a little flour or use a nonstick baking spray. Let the cakes cool for 5 minutes before attempting to remove them—they are more fragile when hot.
Can I use liquid egg whites from a carton? Yes, carton egg whites work fine. Just measure out 1/2 cup (120 ml) and bring them to room temperature before using.
How do I know when they are done? The edges should be golden brown, and the top should feel firm but spring back when lightly pressed. A toothpick inserted into the center should come out clean, with no wet batter.
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