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–+ servings

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.
Financiers recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 financiers

Ingredients 

Equipment

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.