Financiers

Ingredients

• 85 g (6 tablespoons)unsalted butter
• 200 g (1 cup)granulated sugar
• 96 g (1 cup)almond flour
• 43 g (⅓ cup)plain flour
• 1.3 g (½ teaspoon)ground cinnamon
• 1.2 g (¼ teaspoon)Morton kosher salt
• 3 large, at room temperatureegg whites
• 5 ml (1 teaspoon)pure vanilla extract
• 5 ml (1 teaspoon)pure almond extract
• 8 g (3 teaspoons), optionalsliced almonds

Instructions

1. 1

   Brown the butter

   Cook the butter in a small saucepan over medium heat until it begins to turn brown and smell nutty, about 7 minutes. Watch it closely to prevent burning. Take it off the heat straight away and leave it to cool while you prepare the other ingredients.

2. 2

   Prepare the pan

   Heat the oven to 175°C (350°F) and grease a mini muffin pan with non-stick baking spray.

3. 3

   Mix dry ingredients

   Put the sugar, almond flour, plain flour, cinnamon and salt in a large mixing bowl. Whisk them together.

4. 4

   Add wet ingredients

   Add the egg whites, vanilla extract, almond extract and cooled brown butter. Stir until combined; the mixture will be quite thick.

5. 5

   Fill the tins

   Spoon or pipe the mixture into the greased muffin wells, filling each about two-thirds full.

6. 6

   Add almonds

   If using, place 2–3 sliced almonds on top of each portion of mixture.

7. 7

   Bake the cakes

   Bake for 15–18 minutes, until the edges are golden and a toothpick inserted in the centre comes out almost clean.

8. 8

   Cool the financiers

   Leave the cakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

What are financiers?

Financiers are small French cakes traditionally associated with Parisian patisseries. Their name is often linked to the city’s financial district, and their classic shape resembles a small gold bar.

This version keeps the familiar almond-and-butter character, with cinnamon adding warmth. Mini muffin tins make the cakes easy to portion and give each one plenty of golden edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 96 calories, 2g protein, 11g carbs, 5g fat.

The sugar and flours supply most of the carbohydrates, while butter contributes much of the fat and almond flour adds both fat and some protein. Pair a financier with plain yoghurt or fresh fruit if you want to balance a sweet snack with something more substantial.

Why brown the butter?

Nutty aroma: heating the butter until its milk solids brown gives the cakes a toasted, rich flavour. Take the pan off the heat as soon as the butter browns, since it can burn quickly.

Cooling time: let the butter cool before adding it to the egg whites. This helps keep the mixture from becoming too warm as you combine it.

The almond and flour mix

Almond flour: it brings the characteristic flavour and contributes to the financiers’ moist, tender crumb. Whisk it with the plain flour and sugar so the dry ingredients are evenly mixed.

Cinnamon and salt: these season the batter without overpowering the almond. Measure the salt carefully, particularly if substituting a different type.

Getting the batter right

Thick mixture: the finished batter is meant to be dense rather than pourable. Use a spoon or pipe it into the greased wells for more controlled filling.

Even portions: fill each well about two-thirds full to leave room for the cakes to rise. Add the sliced almonds on top before baking if you want a little extra crunch.

When are they done?

Golden edges: begin checking at 15 minutes, as oven performance and pan size can affect the timing. The edges should be browned while the centres remain tender.

Toothpick test: insert one in the centre of a cake; it should come out just clean. Leaving the cakes in the pan for 5 minutes helps them settle before you move them to a rack.

Serving and storing

With a drink: serve the cooled financiers alongside tea or coffee, or arrange them on a small cake plate as a sweet finish to a meal.

For later: let them cool completely before storing so trapped warmth does not soften their lightly crisp exterior. A wire rack is useful for cooling the cakes evenly.

Recipe notes & tips

• Keep a close eye on the butter near the end of browning, as it can go from nutty to burnt quickly.
• Grease every mini muffin well so the cakes release cleanly after baking.
• Use room-temperature egg whites to make them easier to mix into the other ingredients.
• Pipe the thick batter into the wells for neat, evenly sized portions.
• Let the cakes rest in the pan for 5 minutes before turning them out.
• Wait until the financiers have cooled completely before storing them.

Variations

• More cinnamon: add a little extra ground cinnamon for a stronger warm spice note.
• Almond topping: scatter sliced almonds over the batter before baking for added crunch.
• Citrus note: add finely grated lemon zest to bring a fresh accent to the almond flavour.
• Chocolate finish: dip the cooled bases in melted chocolate and leave them to set.
• Vanilla-led: omit the almond extract and use a little more vanilla extract instead.

Common mistakes to avoid

• Burnt butter: remove the pan from the heat as soon as the butter browns and smells nutty.
• Warm butter: let it cool before mixing it with the egg whites.
• Overfilled wells: fill each one only about two-thirds full to leave room for the cakes to rise.
• Uneven portions: spoon or pipe the batter consistently so the cakes bake at a similar rate.
• Overbaking: check from 15 minutes and remove the pan when the edges are golden and a toothpick comes out just clean.
• Removing too soon: leave the cakes in the pan for 5 minutes before transferring them to a rack.

How to store

Once completely cool, store the financiers in an airtight container at room temperature for up to 3 days. Warm them briefly in a low oven if you would like to refresh the edges.

Frequently asked questions