Financiers are small, elegant French tea cakes with a crisp, browned-butter crust and a moist, tender almond center. The name comes from their traditional rectangular shape, which resembles a gold bar, and they are a staple of Parisian pâtisseries. This recipe works because it uses only a handful of ingredients—brown butter, almond flour, egg whites, and sugar—to create a cake that is simultaneously nutty, buttery, and delicately chewy.
Ingredients
- 1/2 cup (115 g) unsalted butter, plus extra for greasing the molds
- 1 cup (100 g) almond flour
- 1 cup (120 g) confectioners’ sugar
- 1/2 cup (60 g) all-purpose flour
- 4 large egg whites (about 120 g), at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon 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 aside.
- 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. Remove from heat and let cool slightly.
- In a large bowl, whisk together the almond flour, confectioners’ 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.
- Pour the warm brown butter into the batter, scraping in all the browned bits from the pan. Add the vanilla extract and stir until the batter is smooth and glossy.
- Cover the bowl and refrigerate the batter for at least 1 hour. This step is important—it allows the flour to hydrate and the flavors to meld, resulting in a better texture.
- After chilling, give the batter a quick stir. Spoon it into the prepared molds, filling each cavity about 3/4 full.
- Bake for 12–15 minutes, or until the financiers are puffed, golden brown around the edges, and a toothpick inserted into the center comes out clean.
- Let the financiers cool in the pan for 5 minutes, then carefully turn them out onto a wire rack to cool completely.
Tips
- Brown butter: Don’t skip browning the butter—it’s the key to the financier’s signature nutty flavor. Keep an eye on it; the butter will foam, then the milk solids will turn golden. The moment you see a deep amber color and smell a hazelnut aroma, take it off the heat.
- Chilling the batter: The resting time in the refrigerator is not optional. It thickens the batter and develops the flavor. If you’re in a hurry, you can chill for 30 minutes, but the texture will be slightly less tender.
- Mold choice: If you don’t have a financier mold, a mini muffin tin works perfectly. Just adjust the baking time slightly—mini muffins may take a minute or two less.
- Substitutions: For a gluten-free version, replace the all-purpose flour with an equal amount of gluten-free all-purpose flour blend. For a dairy-free version, use a high-quality vegan butter that browns well, but note that the flavor will be slightly different.
Serving Suggestions
Financiers are best enjoyed the day they are made, when their edges are crisp and their centers are soft. Serve them alongside a cup of coffee or tea, or as a light dessert with fresh berries and a dollop of crème fraîche. They also make an elegant addition to a brunch table or a French-inspired afternoon spread.
Variations
- Chocolate financiers: Replace 2 tablespoons (15 g) of the all-purpose flour with 2 tablespoons (15 g) of unsweetened cocoa powder. Fold in 1/2 cup (85 g) of dark chocolate chips or chopped chocolate.
- Citrus financiers: Add the zest of one lemon or orange to the dry ingredients. The bright citrus flavor pairs beautifully with the nutty brown butter.
- Berry financiers: Gently fold 1/2 cup (75 g) of fresh raspberries or blueberries into the batter before chilling. The fruit will burst during baking, creating pockets of jammy goodness.
- Pistachio financiers: Replace the almond flour with pistachio flour (or finely ground pistachios) and add a drop of green food coloring if desired. Top with chopped pistachios before baking.
Storage and Reheating
Store financiers in an airtight container at room temperature for up to 3 days. They will lose some of their crispness, but they remain delicious. To refresh them, reheat in a 350°F (175°C) oven for 3–5 minutes until warm and the edges are crisp again. You can also freeze baked financiers for up to 2 months; thaw at room temperature and reheat as directed.
Frequently Asked Questions
Can I use a regular muffin tin instead of a financier mold? Yes, you can use a standard 12-cup muffin tin, but the cakes will be larger and will need a longer baking time, about 20–25 minutes. The texture will still be good, but the classic thin, crisp edges will be less pronounced.
Why is my batter so thick? Financier batter is intentionally thick—more like a paste than a cake batter. This is normal and helps create the dense, moist crumb. If it seems unmanageably stiff, you can stir in a tablespoon of milk to loosen it slightly.
Can I make the batter ahead of time? Absolutely. The batter can be refrigerated for up to 2 days before baking. Just let it sit at room temperature for 15 minutes before spooning into the molds, as it will be very firm when cold.
What is the best way to get financiers out of the mold? Generously buttering the mold is essential. After baking, let them cool in the pan for 5 minutes—this allows them to set slightly and pull away from the edges. Then, gently tap the pan on the counter and invert it onto a wire rack. If any stick, use a small offset spatula to loosen the edges.
Can I use liquid egg whites from a carton? Yes, liquid egg whites work well. Use the same quantity (120 g) and make sure they are at room temperature. They may not whip to stiff peaks if you were planning a meringue-based recipe, but for financiers, they are perfect.
Why do my financiers stick to the pan? Sticking usually happens if the mold isn’t greased thoroughly or if the cakes are left to cool completely in the pan. Always use a generous amount of butter, and turn them out while they are still warm.
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