Description
Delight in these classic French financiers, small almond-brown butter cakes that are tender, nutty, and perfectly sweet. Made with browned butter and almond flour, these petite cakes have a rich flavor and a light texture, ideal for teatime or a charming dessert.
Ingredients
Scale
Main Ingredients
- ½ cup (1 stick) unsalted butter
- ¾ cup almond flour
- ½ cup powdered sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 4 large egg whites
- ½ teaspoon vanilla extract
Optional Toppings
- Sliced almonds
- Berries
- Powdered sugar for dusting
Instructions
- Preheat the oven and prepare molds: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or traditional financier molds to prevent sticking.
- Bake browned butter: In a small saucepan over medium heat, melt the butter. Continue cooking it until it foams and then turns a golden brown color, releasing a nutty aroma. This takes about 5–7 minutes. Remove it from heat and allow to cool slightly.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, powdered sugar, all-purpose flour, and salt until combined evenly.
- Prepare egg whites: In a separate bowl, whisk the egg whites until frothy but not stiff. They do not need to form peaks.
- Combine mixtures: Stir the frothy egg whites and vanilla extract into the dry ingredients until just combined, being careful not to overmix.
- Add browned butter: Gradually pour in the cooled browned butter, stirring gently until the batter is smooth and fully incorporated.
- Fill molds and add toppings: Spoon the batter into the prepared molds, filling each about three-quarters full. Optionally, sprinkle sliced almonds or place a single berry on top of each financier.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean.
- Cool and finish: Let the financiers cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- Financiers keep well for several days when stored in an airtight container.
- These cakes are perfect accompaniments to coffee or tea.
- If you don’t have financier molds, you can use standard muffin tins; you may need to slightly adjust baking time to ensure even cooking.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend.
