Classic French Financiers
Financiers are one of those small-batch French pastries that punch well above their size. A golden crust gives way to a tender, almost cloud-like interior — that’s the stiff egg whites doing their job. They bake up in about twenty minutes and are the kind of thing you set on the counter and watch disappear.
This homemade version uses almond flour and browned butter for the flavor backbone. Sliced almonds on top add a little crunch and a clean, nutty finish. They pair just as well with an afternoon coffee as they do at the end of a dinner party. No special skills required — just a muffin pan and a bowl.
A homemade take on classic French financiers, these little almond cakes come together with one bowl and a handful of pantry staples. The stiff egg whites keep the crumb light while the buttery base stays rich. Ready in under 30 minutes, topped with sliced almonds and a dusting of powdered sugar.
Ingredients
Equipment
Method
- Heat the oven to 340°F. Grease each cup of a standard 12-cup muffin pan with butter, then dust lightly with flour, tapping out any excess. Set the pan aside.1/2 cup unsalted butter, 1/2 cup almond flour, 1/2 cup all-purpose flour, butter and all-purpose flour
- Beat the egg whites with a hand mixer or stand mixer on medium-high speed until they form stiff, glossy peaks — they should hold their shape when you lift the beater. Set aside.4 large egg whites
- In a large bowl, whisk together the granulated sugar, almond flour, all-purpose flour, and salt until evenly combined. This dry blend is the base that gives the financiers their structure and nutty flavor.1/2 cup granulated sugar, 1 pinch salt, powdered sugar
- Pour the melted butter and vanilla extract into the dry ingredients and stir until a smooth paste forms. Add the whipped egg whites in two additions, folding gently with a rubber spatula after each — use slow, sweeping motions to keep as much air in the whites as possible. Stop folding as soon as no white streaks remain.1 tsp pure vanilla extract
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Scatter a pinch of sliced almonds over the top of each one.sliced almonds
- Bake at 340°F for about 20 minutes, until the tops are deep golden and a toothpick inserted in the center comes out clean. Let the financiers cool in the pan for 5 minutes before turning them out onto a wire rack.
- Once the financiers are just slightly warm, sift a light dusting of powdered sugar over the tops. Serve immediately or store in an airtight container.
Nutrition
Notes
For extra depth of flavor, cook the butter in a small saucepan over medium heat until it turns light amber and smells nutty before using it — this is classic beurre noisette and takes only 3 to 4 minutes. These financiers keep well for up to 3 days stored in an airtight container at room temperature.
You might also like our French Buttercream Macarons.
made these yesterday and they turned out so pretty. the almond flour really makes them taste buttery and special. my coworkers asked for the recipe which never happens
been making financiers for years but yours are easier. i usually mess up getting the egg whites right but your instructions were super clear. made a full batch on sunday and they lasted until tuesday
It was ok
Pretty good 🙂