Financiers

Ingredients

• 85 g (3 oz)unsalted butter
• 5 ml (1 teaspoon)vanilla extract
• 113 g (4 oz; 1 cup)almond flour
• 170 g (6 oz; ¾ cup)granulated sugar
• 43 g (1½ oz; ⅓ cup)plain flour
• ⅛ teaspoontable salt
• 4 largeegg whites

Instructions

1. 1

   Prepare the pans

   Generously butter and flour 8 financier pans or 24 mini muffin pans. Preheat the oven to 175°C (350°F).

2. 2

   Brown the butter

   Melt 85 g (3 oz) unsalted butter in a small saucepan over medium-high heat. Keep cooking until the milk solids settle at the bottom and turn golden brown, then take the pan off the heat. Skim the surface foam and pour the butter into a small bowl, leaving the browned solids behind in the pan. Stir in 5 ml (1 teaspoon) vanilla extract and leave the browned butter to cool.

3. 3

   Combine dry ingredients

   In a mixing bowl, use a hand whisk to combine 113 g (4 oz) almond flour, 170 g (6 oz) granulated sugar, 43 g (1½ oz) plain flour and ⅛ teaspoon table salt.

4. 4

   Mix the batter

   Stir in 4 large egg whites with a wooden spoon or spatula until the mixture has no lumps. Stir in the browned butter.

5. 5

   Fill and bake

   Fill the moulds two-thirds full. Bake for an estimated 15–20 minutes, with the time varying by pan, until the cakes spring back when pressed in the centre and are golden brown around the edges.

What are financiers?

Financiers are small French cakes traditionally baked in rectangular moulds, a shape often associated with bars of gold. Their characteristic flavour comes from almond flour and beurre noisette, or browned butter.

Almond flour keeps the crumb tender, while the browned butter adds a toasty, rich note. This version can be baked in classic financier pans or a mini muffin pan, making it easy to use whichever mould you have.

Nutrition and macros by portion

The nutrition label shows one serving as written: 89 calories, 2g protein, 9g carbs, 5g fat.

The almond flour and sugar provide most of the carbohydrates, while the butter contributes much of the fat. Egg whites and almond flour contribute protein. Pair a financier with fresh fruit and yoghurt for a more balanced snack.

Brown butter carefully

Watch the milk solids: they settle at the bottom of the pan and turn golden as the butter cooks. Take the pan off the heat once they have browned, as they can darken quickly.

Skim off the surface foam and pour the butter into a bowl while leaving the browned solids in the saucepan, as directed. Let it cool before mixing it into the batter.

Mix for a smooth batter

Dry ingredients: whisk the almond flour, sugar, plain flour and salt together so they are evenly distributed before adding the egg whites.

Egg whites: stir them in with a wooden spoon or spatula until there are no lumps, then mix in the browned butter. The method calls for stirring rather than whipping the whites.

Choose your mould

Financier pans: butter and flour 8 moulds for the traditional rectangular shape. Filling each about two-thirds full leaves room for the cakes to rise.

Mini muffin pans: prepare 24 wells in the same way. The smaller shape may bake at a different rate, so use the stated time as an estimate and check the cakes for colour and spring.

Check for doneness

Look for golden-brown edges and press the centre gently; a baked cake should spring back. These visual and touch cues are more useful than relying on the clock alone when changing pan sizes.

The estimated baking time is 15–20 minutes, but it varies with the pan used. Check towards the earlier end of that range, especially with mini muffin pans.

Serve with a simple pairing

The almond and browned-butter flavours pair well with coffee or tea for an afternoon snack. Fresh berries or sliced fruit can add a fresh contrast alongside the cakes.

For a dessert plate, serve a financier with fruit and a spoonful of yoghurt or cream. Keep accompaniments separate so the cakes retain their lightly crisp edges.

Recipe notes & tips

• Use room-temperature egg whites so they are easier to stir evenly into the dry mixture.
• Have the pans prepared before you begin mixing the batter.
• Keep a close eye on the butter once the milk solids begin to colour.
• Scrape the bowl well when adding the browned butter so it is distributed through the batter.
• Check the cakes by both their colour and the spring-back test, as pan size affects baking time.

Variations

• Citrus zest: Stir finely grated lemon or orange zest into the dry ingredients for a bright note.
• Berry centres: Press a small berry into each filled mould before baking.
• Chocolate: Fold a little finely chopped dark chocolate into the batter before filling the pans.
• Nut topping: Sprinkle a few sliced almonds over the filled moulds for added crunch.
• Mini format: Use 24 mini muffin wells for smaller, bite-sized cakes and check them early.

Common mistakes to avoid

• Burnt butter: Remove the pan from the heat as soon as the milk solids are golden brown.
• Lumpy batter: Stir the egg whites into the dry mixture until smooth before adding the butter.
• Hot butter: Let the browned butter cool before stirring it into the mixture.
• Overfilled moulds: Fill each pan only two-thirds full to leave space for the cakes to rise.
• Relying only on time: Check for golden edges and a centre that springs back, since pans bake differently.

How to store

Keep cooled financiers in an airtight container at room temperature for up to 3 days. Warm briefly in a low oven to refresh them, or freeze them in a sealed container for up to 2 months and thaw before serving.

Frequently asked questions