Financier

Light, buttery, and nutty, this Financier recipe is a classic French tea cake perfect for any occasion. Crisp on the outside with a buttery, tender interior, these delightful treats are a household favorite.

Course Dessert

Cuisine French

Prep Time 10

Cook Time 23

Cool Time 40

Total Time 1 13

Servings financiers

Calories 102kcal

Author John Kanell

Equipment

Mini-muffin pan
mixing bowl
Piping bag (optional)

Ingredients

½ cup unsalted butter (113g)
1 ¼ cup powdered sugar (150g)
1 ¼ cups almond flour (125g)
6 tablespoons all-purpose flour (45g)
pinch of Salt
4 large egg whites room temperature
2 teaspoons vanilla extract

Instructions

Place the butter in a small saucepan. Melt over medium heat. Continue cooking until butter is boiling and turns golden brown and smells nutty, about 8 minutes. Pour into a bowl and cool for 30 minutes.
Preheat the oven to 350F. Grease the wells of a mini muffin pan by brushing them lightly with softened butter.
In a large mixing bowl, whisk together the powdered sugar, almond flour, all-purpose flour, and salt. Add the egg whites, vanilla, and cooled browned butter. Whisk together until just combined. (The batter will be thick.)
Divide the batter among the greased muffin pan cups. (I like to place the batter in a piping bag for easy filling!) They will be about three-quarters.
Bake for 15 to 20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Remove and cool completely on a wire rack.

Video

Notes

Want a touch of extract flavor? Add ¼ teaspoon of almond, lemon, or orange extract with the vanilla.
Do not discard the dark bits in your browned butter. That is where the flavor is! Make sure to use all of the browned butter.
Keep a close eye on the financiers near the end, as overbaking is a common mistake that leads to a dry financier.
It is easier to separate egg whites from egg yolks when they’re cold because the yolk is firmer and less likely to break. Try to do this in advance so your egg whites can come down to room temperature before using.
I highly recommend using a scale to measure your almond flour and all-purpose flour as it’s the most accurate method. If you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
You can mix some lemon or orange zest into the batter for a brighter flavor.

Nutrition