Financiers
Financiers are made with almond flour and browned butter for a rich and satisfying snack. Bake them in the traditional rectangle mold or in a mini muffin pan.
cakes
Ingredients
- 3 oz unsalted butter
- 1 teaspoon vanilla extract
- 4 oz almond flour (1 cup)
- 6 oz granulated sugar (¾ cup)
- 1 ½ oz all purpose flour (⅓ cup, see note)
- ⅛ teaspoon table salt
- 4 large egg whites
Instructions
- Generously butter and flour 8 financier pans or 24 mini muffin pans. Preheat the oven to 350 °F.
- In a small saucepan melt 3 oz unsalted butter over medium high heat. Continue cooking until the milk solids fall to the bottom of the pan and turn golden brown. Remove the pan from the heat. Skim off the foam on the surface and pour the butter into a small bowl, leaving the browned solids in the pan. Add 1 teaspoon vanilla extract and set the browned butter aside to cool.
- In a mixing bowl, use a hand whisk to combine 4 oz almond flour, 6 oz granulated sugar, 1 ½ oz all purpose flour and ⅛ teaspoon table salt.
- Use a wooden spoon or spatula to stir in 4 large egg whites. Mix until there are no lumps. Stir in the browned butter.
- Fill the molds ⅔ full. Bake until a cake springs back when the center is pressed and they are golden brown around the edges. Bake time will vary based on the pan used, estimate 15-20 minutes.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can press a single berry into the top of the mini muffins or place 2-3 berries on the top of the traditional financier before baking. I like to use halved cherries, raspberries or blueberries.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!