Financiers

Desserts, Snack

Tiny almond cakes with crispy, caramelized edges and soft, almost chewy centers. The brown butter gives them this nutty, toasty richness that's completely addictive, whilst ground almonds make them moist without being heavy. They're buttery with that distinctive almond flavor that lingers. Shaped like gold bars to appeal to Parisian bankers who wanted a tidy snack between trades, one bite and you'll understand why they caught on.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 18 financiers

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Ingredients  

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• 4 eggs only the egg whites, about 140gr
• 140 gr unsalted butter
• 120 gr ground almonds
• 140 gr icing sugar
• 50 gr plain flour
• 3 drops almond extract or vanilla extract
• slivered almonds for decoration
• 1 pinch salt

Equipment

• 1 Financier cake mould
• 1 saucepan
• 1 mixing bowl
• 1 whisk
• 1 baking tray
• 1 piping bag optional

Instructions

1. 1. Brown the butter

   Melt the butter in a saucepan over medium heat. Once it foams, keep cooking for about 5 minutes until it turns a light golden brown and smells nutty (beurre noisette). Remove from heat and let it cool slightly.
2. 2. Mix dry ingredients

   In a large bowl, sift together the ground almonds, icing sugar, plain flour, and a pinch of salt. This ensures an even texture throughout your batter.
3. 3. Whisk the egg whites

   Lightly whisk the egg whites until frothy but not stiff. Avoid overbeating to keep the batter tender.
4. 4. Combine egg whites with dry mix

   Pour the frothy egg whites into the bowl of dry ingredients. Gently fold the mixture together with a spatula until evenly combined.
5. 5. Add browned butter and flavour

   Slowly pour the slightly cooled browned butter into the batter, stirring continuously to form a smooth mix. Add the almond or vanilla extract and mix well.
6. 6. Chill the batter

   Place the batter in the refrigerator for 10 minutes to firm up, helping the cakes maintain their shape during baking.
7. 7. Preheat the oven

   While the batter chills, preheat your oven to 200°C (400°F) conventional heat, or 180°C (350°F) fan/Gas 6. Arrange your financier moulds on a baking tray.
8. 8. Fill the moulds

   Spoon or pipe the batter into the mould cavities, filling each nearly to the top. Sprinkle with slivered almonds for a little extra texture.
9. 9. Bake the financiers

   Bake in the middle of the oven for 13–15 minutes, or about 10 minutes for mini financiers, until they are golden brown with crisp edges. Check doneness with a skewer, it should come out clean or with a few crumbs.
10. 10. Cool and serve

    Let the financiers cool in the moulds for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or cooled, ideally with a cup of tea.

Notes

• Financiers are a wonderful way to use leftover egg whites, and the subtle nuttiness of the browned butter is key for authenticity.
• Variations include swapping some almond flour for hazelnut or pistachio flour, topping with fresh fruits or chocolate chips, or adding citrus zest for a modern twist.
• They freeze well and keep for several days if stored airtight at room temperature.

About this recipe

Financiers are little golden nuggets of French baking history, deliciously simple yet surprisingly sophisticated. They trace their roots back to a quiet convent in Lorraine, where the nuns whipped up these almondy treats centuries ago with just a handful of pantry staples: ground almonds, egg whites, sugar, and butter. Back then, they called them visitandines, after the Order of the Visitation nuns who baked them. The cakes were modest and oval-shaped, perfect for the slow, calm pace of convent life.

But the story doesn’t stop there. Fast forward to 19th-century Paris, where these humble cakes got a shiny new makeover thanks to a clever pastry chef named Monsieur Lasne. Spotting a gap in the market right next to the Paris Stock Exchange, he reshaped the cakes into sleek, rectangular slabs resembling gold bars. Why? Because the trading stocks men, known as “financiers” in French, would surely appreciate a treat that looked the part and was easy to eat between deals. And voilà, the financier was born, becoming the go-to snack for busy bankers who wanted something elegant, tasty, and mess-free.

What’s the real secret behind the magic? It’s the browned butter, or “beurre noisette“, that gives financiers their signature nutty, caramelised aroma and moist, buttery crumb. Combined with finely ground almonds, it’s a match made in pastry heaven. The result is a cake that’s light and delicate but packs a big flavour punch, with irresistibly crisp edges and a melt-in-the-mouth centre.

Today, financiers enjoy pride of place on French pâtisserie shelves around the world. While the classic almond version remains king, you’ll find plenty of cheeky variations (like pistachio, chocolate, or seasonal fruit) giving a contemporary spin without losing that timeless charm. Whether you’re dunking one into your afternoon tea or nibbling it alongside a glass of bubbly, each bite is like tasting a lump of French heritage, wrapped in buttery, nutty bliss.