Brown Butter Almond Financiers

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Financiers are small, elegant French almond tea cakes that get their signature nutty aroma and deep golden color from beurre noisette, or brown butter. Crisp at the edges and impossibly moist inside, they are the classic Parisian bakery treat designed to be eaten with a cup of coffee.

Nutrition Facts

Per serving (estimated)

• 255 kcalCalories
• 19 gFat
• 8 gSaturated Fat
• 18 gCarbs
• 1 gFiber
• 13 gSugar
• 4 gProtein
• 40 mgSodium
• 110 mgPotassium
• 35 mgCalcium
• 0.6 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the brown butter

• 100 g (7 tbsp) unsalted butter

For the batter

• 3 large egg whites (about 100 g)
• 80 g (3/4 cup) powdered sugar, sifted
• 60 g (1/2 cup) almond flour
• 30 g (1/4 cup) all-purpose flour
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 tsp honey (optional, for shine and moisture)

For the molds

• 2 tbsp unsalted butter, softened
• 2 tbsp all-purpose flour
• 12 whole blanched almonds, for topping

Directions

1. Brown the butter: melt 100 g unsalted butter in a light-colored saucepan over medium heat. Swirl the pan as the butter foams, then turns clear, then golden. Once it smells nutty and toasted brown specks appear on the bottom, immediately pour it through a fine-mesh strainer into a heatproof bowl to stop the cooking. Set aside to cool slightly.
2. Preheat the oven to 200 degrees C (400 degrees F) with a rack in the center. Brush six financier molds (or a 6-cup mini loaf pan) thoroughly with softened butter, dust with flour, and tap out the excess.
3. In a medium bowl, whisk the egg whites with the powdered sugar just until combined and slightly frothy. Do not whip them to peaks; financiers should be dense and moist.
4. Sift the almond flour, all-purpose flour, and salt over the egg mixture. Fold gently with a spatula until smooth, then stir in the vanilla and honey, if using.
5. Stream in the cooled brown butter in a thin thread, folding constantly until the batter is glossy, uniform, and ribbon-thick. Cover the bowl and refrigerate for at least 1 hour, or up to overnight, to let the flour hydrate and the flavors develop.
6. Give the rested batter a quick stir. Spoon it into the prepared molds, filling each about three-quarters full, and place a blanched almond on top of each.
7. Bake on the center rack for 12 to 15 minutes, until the tops are a deep amber brown, the edges look crisp, and a toothpick inserted in the center comes out clean.
8. Let the financiers rest in the molds for 5 minutes, then turn them out onto a wire rack to cool completely. Serve at room temperature with coffee, tea, or a glass of chilled dessert wine.

Cook’s Notes

• Use a light-colored saucepan for the butter so you can monitor the color closely; brown butter can go from perfect to burnt in seconds.
• Do not whip the egg whites to stiff peaks. A light, foamy whisk is all you want; this keeps the interior tender rather than cakey.
• The 1-hour rest is non-negotiable. It hydrates the flours, deepens the flavor, and gives the financiers their signature crackly top.
• For a more intense hazelnut aroma, replace 10 g of the almond flour with an equal amount of finely ground toasted hazelnuts.
• The batter keeps covered in the refrigerator for up to 2 days, and the baked financiers stay fresh in an airtight tin for 3 to 4 days.

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