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Almond Financiers

Financiers are little French cakes, traditionally baked in rectangular molds and are sold in many pastry shops in Paris. Perfect financiers are about as addictive as chocolate; These delicate little cakes have a firm, exterior and a moist interior; what sets them apart is the beurre noisette (French for brown butter) used in the batter. Similar to Madeleine, the financier is most favorite little French cake for morning or afternoon tea.

The secret to a good financier is in the baking: For a good crust, they must begin baking in a hot oven. Any mini molds or even muffin pan could also be used. I happen to have the donut pan I’ve wanted to use; It turned out perfectly round.

It's the perfect base for any dessert, top it with blueberry or strawberry compote it is delicious, stunning and super easy to put together with few ingredients on hand.

Almond Financiers

Yield: 12 Financiers

Prep time: 30 min

Method: Baking


2 tablespoon unsalted butter melted for greasing the pan 1 1/4 stick (¾ cup) butter 1/2-cup all-purpose flour 1 cup almond flour 1 2/3 confectioner's sugar 1/4-teaspoon salt 6 egg whites, lightly beaten 1/2-teaspoon pure vanilla extract 1/4-teaspoon pure almond extract

Preheat the oven to 450°F (230°C). Use the 2 tablespoons melted butter to butter the financier molds.

Melt the 3/4 butter in a pan and let it get an amber color, not too dark and not too light. Set aside

In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add brown butter and mix until combined.

Add the vanilla extract and almond extract.

Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 10 minutes. Reduce the heat to 400°F (205°C). Bake until the financiers are light and brown, about another 9 to 10 minutes.

Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes.

Serve with your favorite sauce.

Thank you for visiting my blog, I look forward to your comments or questions!

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