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French recipe

Financiers

Small almond cakes made with browned butter and egg whites, baked in shallow rectangular moulds until crisp-edged and moist inside.

France

Prep
20 min
Cook
15 min
Total
35 min
Servings
8
Small golden rectangular almond financiers with crisp edges
Real finished-dish photographPhotograph by ThesupermatSource page · Original file · CC BY-SA 4.0Cropped, resized, and compressed by Recipe Nest Vault.

01

Ingredients

  • 120 g

    unsalted butter

  • 120 g

    icing sugar

  • 75 g

    almond flour

  • 45 g

    plain flour

  • 2 g

    baking powder

  • 120 g

    pasteurized egg whites

  • 10 g

    honey

  • 5 ml

    vanilla extract

  • 1 g

    fine salt

02

Method

  1. 01

    Brown the butter

    Melt butter over medium heat and cook for 5–7 minutes, swirling often, until the milk solids turn hazelnut brown and smell nutty. Pour into a heatproof bowl and cool for 10 minutes.

    Financiers, step 1: Brown the butter.
    Cooking-step illustration, not a photograph
  2. 02

    Combine the dry mix

    Sift icing sugar, almond flour, plain flour, baking powder and salt together into a bowl.

    Financiers, step 2: Combine the dry mix.
    Cooking-step illustration, not a photograph
  3. 03

    Make the batter

    Stir egg whites, honey and vanilla into the dry mix without whipping. Slowly fold in the warm brown butter until glossy and uniform.

    Financiers, step 3: Make the batter.
    Cooking-step illustration, not a photograph
  4. 04

    Fill the moulds

    Heat the oven to 200°C. Lightly butter eight shallow rectangular financier moulds and divide the batter evenly among them.

    Financiers, step 4: Fill the moulds.
    Cooking-step illustration, not a photograph
  5. 05

    Bake until golden

    Bake for 12–15 minutes until the cakes are deep golden around the edges and spring back lightly at the center.

    Financiers, step 5: Bake until golden.
    Cooking-step illustration, not a photograph
  6. 06

    Cool and unmould

    Rest in the moulds for 5 minutes, then turn onto a rack and cool until the edges are crisp and the centers remain moist.

    Financiers, step 6: Cool and unmould.
    Cooking-step illustration, not a photograph

03

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Financiers - Patisserie - 002 — Photograph by Thesupermat; CC BY-SA 4.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

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