Financiers are small, moist French almond cakes with crisp, browned edges and a tender, almost chewy center, made from brown butter, egg whites, sugar, flour, and almond flour. They get their name from their original association with the financial district of Paris, where they were said to be shaped like gold bars to appeal to bankers. This recipe delivers the authentic texture and flavor, with a nutty richness from the browned butter that makes them utterly irresistible.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (90 g) powdered sugar
- 1/2 cup (50 g) almond flour
- 1/4 cup (30 g) all-purpose flour
- 4 large egg whites (about 120 g), at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 12 whole almonds or raspberries for topping
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 12-well financier mold or mini muffin pan and set aside.
- In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty, about 5–7 minutes. Immediately remove from heat and pour into a heatproof bowl to stop cooking. Set aside to cool slightly.
- In a large bowl, whisk together the powdered sugar, almond flour, all-purpose flour, and salt. Break up any lumps with your fingers or a whisk.
- Add the egg whites and vanilla extract to the dry ingredients. Whisk until the batter is smooth and no dry streaks remain. The batter will be thick and glossy.
- Pour the warm browned butter into the batter, including the dark bits at the bottom of the bowl. Whisk until fully incorporated. The batter will become thinner and shiny.
- 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 mold, filling each well about 3/4 full. If using, press one almond or raspberry into the center of each.
- Bake for 10–12 minutes, until the edges are deep golden brown and the tops spring back lightly when touched. The centers should be just set.
- Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Brown butter properly: Watch it closely—it goes from golden to burnt quickly. The milk solids should be amber, not black, and the aroma should be nutty.
- Egg whites: Use fresh egg whites, not carton ones, for the best structure. They should be at room temperature to incorporate evenly.
- Rest the batter: Don’t skip the 10-minute rest. It helps the almond flour absorb liquid, resulting in a more tender crumb.
- Substitute the mold: If you don’t have a financier mold, a mini muffin pan works perfectly. Just adjust baking time slightly—check at 10 minutes.
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 alongside a scoop of vanilla ice cream for a more indulgent treat. They also make elegant petits fours for parties and gatherings.
Variations
- Chocolate financiers: Replace 1 tablespoon of all-purpose flour with 1 tablespoon of unsweetened cocoa powder. Fold in 1/4 cup (45 g) of dark chocolate chips before baking.
- Citrus financiers: Add the zest of one lemon or orange to the dry ingredients. The bright flavor pairs beautifully with the nutty butter.
- Pistachio financiers: Substitute the almond flour with pistachio flour (or finely ground pistachios) and add a drop of green food coloring if desired. Top with chopped pistachios.
- Savory financiers: Reduce the powdered sugar to 1/4 cup (30 g), omit the vanilla, and add 1/2 teaspoon of fresh thyme leaves and 1/4 cup (40 g) of grated Gruyère cheese. These are excellent with salads or soups.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days. They also freeze well for up to 2 months—wrap individually in plastic wrap and place in a freezer bag. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes until warm and crisp on the edges. Avoid microwaving, as they will become soggy.
Frequently Asked Questions
What is the origin of financiers? The financier is a French pastry created in the late 19th century by a baker named Lasne, who had a bakery near the Paris Stock Exchange. He shaped them like gold bars to appeal to the financiers and bankers of the area, hence the name.
Can I use salted butter? Yes, but reduce or omit the added salt in the recipe. Salted butter will work fine, though unsalted gives you better control over the final flavor.
Why are my financiers dry? Overbaking is the most common cause. They should be slightly soft in the center when you remove them—they’ll firm up as they cool. Also, make sure your oven temperature is accurate; an oven thermometer helps.
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 texture may be slightly denser but still delicious.
What can I use instead of almond flour? Hazelnut flour or finely ground pistachios are excellent substitutes. If you need a nut-free version, use all-purpose flour in place of the almond flour, but the texture will be more cake-like and less tender.
Do I need a special financier mold? No, a mini muffin pan works perfectly. The shape will be round instead of rectangular, but the taste and texture remain the same.
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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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