Financier
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Financiers are small French almond cakes with crisp, golden edges and a soft, moist center. Browned butter gives them a rich, nutty flavor that makes them different from regular almond cakes, and you can mix everything in just one bowl.
These little cakes pack in so much flavor! Browned butter gives financiers their special nutty taste that you can't get from melted butter alone. The batter comes together quickly in one bowl, and a mini muffin pan gives you perfect bite-sized cakes with golden, crisp edges.
Here's Why You'll Love This Recipe
- Browned butter is what sets these cakes apart. It gives them a rich, nutty flavor you won't find in a regular almond cake.
- They're truly easy to make. You only need one bowl and no mixer.
- They have a great texture, with crisp, golden edges and a soft, moist center.
- They freeze well, so you can keep a batch ready for guests or whenever you want a sweet treat.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Unsalted butter: Brown it until it's golden and smells nutty. This is what gives financiers their special flavor. You'll also need a bit more, softened, to grease the pans.
- Superfine sugar: Dissolves easily into the batter for a smooth texture.
- Almond flour: The base of the batter, giving financiers their classic texture and flavor.
- All-purpose flour: Adds just enough structure to hold the cakes together.
- Kosher salt: Balances the sweetness.
- Egg whites: They help the batter hold together without making it too rich, so the brown butter flavor stands out.
- Vanilla extract: Rounds out the flavor.
- Almond extract: This boosts the almond flavor, but you can skip it if you don't have any. No other changes are needed.
In Photos: How To Make Financiers
Step 1: Brown Butter
Cut the butter into 8 pieces and put them in a light-colored saucepan. Melt it over medium heat, or use medium-low if your stove runs hot. Keep cooking, swirling or stirring now and then, until the butter turns golden brown and smells nutty, which takes about 8 minutes. Pour it into a bowl and let it cool for 15 to 20 minutes.
Step 2: Prep & Combine Dry Ingredients
Preheat your oven to 375°F. Grease two mini 12-muffin pans with soft butter, making sure to cover the whole well and the top edge.
In a large bowl, whisk together the superfine sugar, almond flour, all-purpose flour, and salt.
Step 3: Whisk Egg Whites
Whisk the egg whites until they are foamy.
Step 4: Combine
Add them to the dry ingredients, along with the vanilla and almond extracts.
Add the brown butter and whisk it in. It's okay if the butter is still a little warm. Whisk until the mixture forms a thick batter.
Step 5: Add To Pans
Fill the pans by dividing the batter among the mini muffin wells, using about 1 tablespoon for each. If you like, add sliced almonds on top.
Step 6: Bake
Bake for 12 to 14 minutes, until the edges are golden brown and a toothpick in the center comes out clean.
Let the cakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
Helpful Tips and Tricks
- Use a light-colored saucepan when browning the butter. This helps you see the color change and avoid burning it.
- Let the brown butter cool before adding it. It's fine if it's a little warm, but if it's too hot, it can cook the egg whites unevenly.
- If you don't have almond extract, just leave it out. You don't need to change anything else.
- Keep the cakes in an airtight container at room temperature for 3 to 4 days, or freeze them for up to 2 months.
Ingredients
- ½ cup unsalted butter (113g), + more for greasing the pans
- ⅔ cup superfine sugar (133g)
- 1 cup almond flour (112g)
- ¼ cup all-purpose flour (32g)
- ¼ teaspoon kosher salt
- 4 large egg whites, room temperature
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
Instructions
- Slice the butter into 8 tablespoon pieces and place in a light colored saucepan. Melt the butter over medium heat (medium-low if your burners run hot).
- Continue to cook while occasionally swirling/stirring the pan until the butter turns golden brown and smells nutty, about 8 minutes. Pour into a bowl and allow to cool for 15-20 minutes.
- Preheat the oven to 375°F.
- Grease the wells of two mini 12-muffin pans with soft butter. Be sure to get the whole well and the ridge along the top.
- In a large bowl, whisk together the superfine sugar, almond flour, all-purpose flour and kosher salt.
- Whisk the egg whites until they are foamy.
- Add the egg whites, vanilla, and almond extracts to the dry ingredients, followed by the cooled brown butter. (It's okay if the butter is still slightly warm). Whisk until the batter comes together. It will be a thicker batter.
- Divide the batter between the prepared mini muffin pans. I use a 1 tablespoon scoop. If desired, top with sliced almond pieces.
- Bake for 12-14 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes. Then remove to a wire rack to cool completely.
Notes
- If you don't have almond extract, it can be left out with no other changes.
- Financiers can be stored in an airtight container at room temperature for 3-4 days. They can also be frozen for up to two months.
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