Almond Financiers

Delicate and moist bite-sized Almond Financiers with crunchy toasted sliced almonds on top. They are super nutty due to the nut flour, brown butter used in the cake batter, and almond toppings.

French financiers are the best teacakes. They are delicate, light, soft, and moist with a slightly crisp exterior outside. Made with a few simple ingredients only, you can twist them easily in different flavors like churros, sausage, fig cream cheese, and hazelnut. I just can’t get enough of them.

Despite all the fancy flavors I have tried before, my favorite flavor always goes to the classic Almond Financiers. These bite-sized cakes are especially nutty with sliced almonds on top. I also love the texture contrast between the soft buttery cake and crunchy almond toppings.

Despite how fancy they sound, financier batter comes together quickly and easily. Serve these financiers with your morning coffee, afternoon tea, as a dessert or snack, they will disappear quickly. 

What is Financier?

Financier is a French cake made with beurre noisette or brown butter, egg whites, sugar, white flour, and nut flour. It comes in different shapes and even flavors. Almond is the most popular, but hazelnut and pistachio are also commonly found. 

There are a few theories as to how financiers got their name. One of which is that the traditional rectangular molds make the cakes resemble gold bars. Another theory is that it’s named for finance industry workers who needed a dessert that wouldn’t mess up their suits when picking up an afternoon snack. The cake become popular as the cake could easily be stored in the pocket for long periods without being damaged. Either way, the financier cake name stuck and so too did these delicious cakes.

Ingredients You Need

• Brown butter. Beurre noisette or brown butter is regular butter that has been melted and cooked just long enough to toast the milk solids until golden in color, the oil slightly darkens in color, and the butter has a nutty aroma. Browning butter transforms the butter’s flavor into something nutty, rich, and complex.
• Egg whites. Make sure you use room-temperature eggs because they blend more evenly in batters.
• Castor sugar. You can also replace it with confectioners’ sugar with the same weight measurement.
• Honey. Honey is optional. It helps keep the Financier moist and makes them taste more flavorful.
• Cake flour. Cake flour is ideal for baked goods with a tender texture due to its low gluten content. You can also use all-purpose flour to substitute cake flour. 
• Baking powder. Just a little bit to give it a tiny lift. You can also skip the baking powder.
• Almond flour. It adds texture and richness. 
• Sliced almonds. For topping.

Financier Mold Substitute

Financier is baked in a traditional rectangular mold that resembled a bar of gold. If you plan to buy Financier mold, look for a non-stick pan for easy release. In addition, choose metal material instead of silicone to get crisp and golden brown edges. If you don’t have or plan to buy one, you can substitute it with a muffin pan.

Baking Tips

• Temperature matters. Make sure you use room-temperature eggs and completely cooled brown butter.
• Rest the dough. This step is optional. The purpose of this is to harmonize the flavors and firm up the batter for easy piping.
• Don’t overfill the molds. You should fill them about 80-90% full for the best result.

How to Serve Financiers

Financiers are at their very best when freshly baked, or ideally eaten within 48 hours. In fact, their texture deteriorates in a few hours. You can make the batter ahead of time and keep it chilled up for a few days, then bake off fresh batches as needed. They are best enjoyed with a cup of tea or as a delicious everyday sweet treat.

More French Dessert Recipes

• Baileys Chocolate Mousse
• Lemon Madeleines
• Sable Breton Cookies (French Butter Cookies)
• Double Chocolate Sable Cookies
• Mini Chocolate Cherry Galettes
• Chocolate Madeleines

Yield: 8 finanicers

Almond Financiers

Print

Delicate and moist bite-sized Almond Financiers with crisp toasted sliced almonds on top. They are super nutty due to the nut flour, brown butter used in the cake batter, and almond toppings.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• 7 tbsp unsalted butter (100 gr)
• 3 egg whites (90 gr), room temperature
• 7 tbsp castor sugar (90 gr)*
• 2 tsp honey (15 gr)
• 6 1/2 tbsp cake flour (50 gr)
• 7 1/2 tbsp almond flour (45 gr)
• 1/8 tsp baking powder, optional
• 1/2 cup sliced almonds (50 gr)

Instructions

1. Make brown butter. In a medium light-colored frying pan or skillet, melt the butter over low-medium heat. As the butter melt, it will begin to foam. Stir constantly to prevent the milk solids from sticking to the bottom and burning. The butter will go from yellow to golden brown quickly. Once the milk solids are toasty brown (dark brown, not black), and the butter smells nutty, remove from the heat.
2. Strain and transfer the browned butter into a heatproof bowl immediately. This will prevent the residual heat from the pan to continue cooking or burning the butter. Cool brown butter completely before using.
3. In a large bowl, add egg whites. Whisk slightly to break down the egg whites. Add castor sugar and honey. Whisk for 3 minutes or until the sugar is dissolved.
4. Sift in cake flour, almond flour, and baking powder. Whisk until well combined.
5. Add cooled brown butter. Whisk until well incorporated.
6. Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight. You can skip this step, but chilling is recommended for the best flavor.
7. When you are ready to bake, preheat the oven to 375F/190°C. Grease the financier molds with butter.
8. Remove the batter from the fridge. Using a spatula, mix to loosen the batter.
9. Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
10. Sprinkle sliced almonds on top.
11. Bake for 12-15 minutes or until golden brown.
12. Remove financiers from the pan immediately and cool completely on a cooling rack. They are best eaten on the same day they are made.

Notes

Making the recipe using weight measurement is recommended for the best result.

Don't substitute castor sugar with granulated sugar. You can substitute castor sugar with confectioners' sugar with the same weight measurement or about 2/3 cup in volume.

Did you make this recipe?

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