Financiers
Delicate French almond cakes with crispy edges and tender centers, made with brown butter and finished with a dusting of powdered sugar. Elegant enough for tea time, simple enough for any home baker.
- Total time
- 35 min
- Servings
- 12
- Calories
- 128
- Protein
- 3g
Ingredients
- 4.5 oz unsalted butter
- ¾ cup powdered sugar
- ¾ cup almond flour
- ¼ cup all-purpose flour
- 3 count large egg whites
- ½ tsp vanilla extract
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.
- 2
Place the 4.5 oz of butter in a small saucepan over medium heat and stir occasionally until it foams, turns golden brown, and smells like toasted nuts, about 5 minutes.
- 3
Pour the brown butter into a small bowl and set it on the counter to cool for 5 minutes until it is warm but not hot to the touch.
- 4
Put the 0.75 cup powdered sugar, 0.75 cup almond flour, and 0.25 cup all-purpose flour into a medium bowl and stir with a wooden spoon until evenly combined with no lumps visible.
- 5
Pour the 3 egg whites into a separate medium bowl and whisk with a fork or whisk for 30 seconds until they are foamy and uniform, like shaving cream.
- 6
Pour the foamy egg whites into the flour mixture and stir with a rubber spatula until no white streaks or dry flour remains, about 20 strokes.
- 7
Pour the cooled brown butter and 0.5 tsp vanilla extract into the batter and stir gently with the spatula until the mixture is smooth and shiny, about 10 strokes.
- 8
Place a 12-cavity financier mold or mini muffin tin on the counter and fill each cavity to just below the rim, about three-quarters full, using a small spoon.
- 9
Place the filled mold on the middle oven rack and bake until the surface turns the color of warm honey with slightly darker golden edges, about 12 minutes.
- 10
Remove the mold from the oven using oven mitts and set it on a wire cooling rack for 2 minutes until the financiers are cool enough to handle.
- 11
Run a thin butter knife around the inside edge of each cavity to loosen the financier, then gently push each cake out of the mold onto the cooling rack.
- 12
Let the financiers cool completely on the rack for 10 minutes until they are no longer warm to the touch.
- 13
Place 2 tablespoons of powdered sugar in a small fine-mesh sieve or sifter held over the cooled financiers.
- 14
Tap the sieve gently or squeeze the sifter handle to release a thin, even coating of powdered sugar over all the cakes.
Tools you’ll need
- oven
- small saucepan
- wooden spoon
- small bowl
- medium bowl
- fork or whisk
- rubber spatula
- 12-cavity financier mold or mini muffin tin
- small spoon
- oven mitts
- wire cooling rack
- thin butter knife
- small fine-mesh sieve or sifter
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