French · Baking · Medium
Financiers
Tiny almond cakes with brown butter and crisp edges, named for their gold-bar shape. The financiers of Parisian tea time.
The whole recipe in 60 seconds
Financiers, in 5 ideas
- Brown butter is the soul of the financier; do not substitute plain melted butter.
- The batter keeps 3 days in the fridge, so you can bake fresh financiers on demand.
- They are traditionally rectangular like gold bars, but muffin tins work fine.
- Serve slightly warm; the edges should be crisp and the centers moist.
- Add a raspberry or a sliver of pear to each mold before baking for a jeweled version.
What you need
Ingredients
- 1/2 cup butter
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 1/4 cups powdered sugar
- 4 egg whites
- 1 tsp vanilla extract
- Pinch of salt
How to make it
Directions
- Brown the butter in a saucepan until amber and nutty, about 5 minutes. Let cool slightly.
- Whisk the almond flour, all-purpose flour, powdered sugar, and salt in a bowl.
- Stir in the egg whites and vanilla until smooth, then fold in the brown butter.
- Rest the batter 30 minutes in the fridge.
- Heat the oven to 375F. Fill buttered financier or muffin molds three-quarters full.
- Bake 12 to 15 minutes until golden at the edges. Cool briefly and unmold.
Money saver. Save the yolks left from separating the whites; they enrich custards, carbonara, or tomorrow's scrambled eggs.