Classic Almond Financiers (Bakery-Style)

French Pastry Brown-Butter Almond Cake

These small French almond cakes are famous for their rich, nutty brown-butter flavor, crisp edges, and unbelievably moist centers. With this simple and reliable recipe, you’ll achieve perfect bakery-style results every time. Tip: Resting the batter chilled for at least an hour will result in the best texture and classic domed tops!

Ingredients

• Ground almonds (almond flour): 133 g
• Icing sugar: 370 g
• T55 flour (or AP flour): 140 g
• Baking powder: 4 g
• Fine salt: 3 g
• Egg whites (unwhipped): 310 g
• Unsalted butter: 200 g
• Trimoline (invert sugar): 35 g (or mild honey)

Yield: varies with mold size (mini/standard financier or small muffin molds).

Equipment

• Small saucepan (for brown butter)
• Mixing bowl & whisk/spatula
• Financier or small bar/muffin molds
• Piping bag or spoon

Jump to Method ↓

Method

1. Brown the butter: Place the butter in a small saucepan over medium heat. Melt the butter and continue to cook, stirring occasionally, until the milk solids separate and turn a rich golden-brown color at the bottom of the pan. The butter should smell nutty and fragrant. Strain the brown butter through a fine sieve into a bowl and let it cool to warm.
2. Combine dry ingredients: In a separate large bowl, whisk together the ground almonds (almond flour), icing sugar, flour, baking powder, and fine salt until fully combined.
3. Add egg whites: Pour the unwhipped egg whites into the dry ingredients and mix with a whisk or spatula until the batter is completely smooth and thick.
4. Finish the batter: Mix in the trimoline (or honey) until it is incorporated. While stirring, slowly stream in the cooled, warm brown butter until it is fully emulsified and the batter is glossy.
5. Rest the batter: Cover the bowl with plastic wrap and refrigerate the batter for 1–2 hours. For the best flavor and texture, chilling it overnight is recommended.
6. Bake: Heat your oven to 180 °C (356 °F). Lightly grease your financier or muffin molds. Fill each mold about three-quarters full with the batter. Bake for 12–15 minutes, or until the edges are deep golden brown and a toothpick inserted into the center comes out clean.
7. Cool: Let the financiers rest in their molds for 2–3 minutes before carefully unmolding them. Transfer them to a wire rack to cool completely. Dust with icing sugar if desired before serving.

Pro Tips

• Resting the batter is a crucial step that allows the flavors to meld and helps achieve the classic domed tops.
• A pinch of vanilla bean paste, a little orange zest, or a fresh raspberry placed on top of each financier before baking adds a lovely layer of flavor.
• Store the financiers in an airtight container at room temperature. They will stay moist and delicious for several days.

© Financier recipe – simple, reliable, bakery-style results.