Almond Financiers
🛠 Equipment
- Financier moulds (rectangular or mini-muffin)
- Saucepan
- Whisk
- Mixing bowl
- Sieve
- Pastry brush
🛒 Ingredients
| 120 g | Butter | |
| 100 g | Almond flour | |
| 150 g | Icing sugar | |
| 40 g | All-purpose flour | |
| 4 | Egg whites | |
| 1 tsp | Bitter almond extract | |
| 30 g | Sliced almonds (decoration) |
Preparation
Step 1: Make the brown butter
Cut the butter into pieces and melt it in a saucepan over medium heat.
Continue heating until the butter turns a hazelnut colour and smells of toasted nuts.
Remove from heat and strain through a fine sieve. Let it cool slightly.
Step 2: Mix dry ingredients
In a mixing bowl, combine the almond flour, icing sugar and sifted all-purpose flour.
Step 3: Add the egg whites
Add the egg whites one at a time, mixing gently between each addition.
Stir in the bitter almond extract.
Step 4: Add the brown butter
Pour the warm brown butter in a thin stream while stirring.
Mix until smooth and homogeneous.
Cover and refrigerate for 1 hour if possible.
Step 5: Bake the financiers
Preheat the oven to 200°C.
Butter the financier moulds (or use silicone moulds).
Fill each mould 3/4 full with batter.
Sprinkle with sliced almonds.
Step 6: Bake
Bake for 10 to 12 minutes, until the financiers are golden and slightly domed.
Step 7: Unmould and serve
Unmould the financiers while still warm.
Let cool on a wire rack.
They keep perfectly for 3 to 4 days in an airtight container.
They are delicious with tea or coffee.
💡 Tips & variations
- Brown butter is the key: heat it until it turns golden and smells nutty.
- Strain the brown butter through a fine sieve to remove solid residue.
- Egg whites should be at room temperature for better incorporation.
- Don't overmix the batter — financiers are best when just mixed.
- Ideally, let the batter rest for 1 hour in the fridge before baking.
❓ Frequently asked questions
How long does this recipe take?
27 min (15 min prep).
How many servings does this make?
12 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
