Go Back
+ servings
2 almond financiers on a white plate.

Almond Financiers

Amanda
Traditional almond financiers made with browned butter and risen with egg whites for a delicious French treat.
5 from 18 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine French
Servings 14
Calories 133 kcal

Equipment

  • saucepan
  • sieve
  • muslin or kitchen paper
  • Whisk or fork
  • silicon financier mould / mini muffin tin /small cake tin
  • jug
  • Bowl
  • wooden spoon
  • Pastry brush

Ingredients
 
 

  • 115 g butter
  • 40 g flour plain or all purpose
  • 60 g ground almonds
  • 100 g caster sugar
  • teaspoon salt leave out if using salted butter
  • 3 egg whites
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • 20 g flaked almonds

Instructions
 

  • Place the butter in a saucepan over a medium heat until melted and foamy.
  • When the foam starts to clear, and you can see the milk solids turn brown and sink to the bottom, remove from the heat.
  • Quickly pour through a sieve lined with muslin or kitchen paper, into a bowl or jug to catch the milk solids.
  • Measure out 80 ml, (2.7 fluid ounces), of butter for the recipe.
  • Use any leftover butter to grease the financier moulds.
  • Place the flour, baking powder, sugar and salt if using into a large bowl and mix. Make a well in the centre.
  • Put the egg whites in a bowl and give them a quick whisk. Use a metal spoon to fold in the browned butter, vanilla and egg whites.
  • Pour the batter in the financier moulds until they almost reach the top and sprinkle the flaked almonds over.
  • Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for between 10 and 20 minutes. The almond financiers should be well risen, brown on the edges and springy to the touch.
  • If you are using a silicon mould allow them to cool for at least 5 minutes, then they should easily pop out to finish cooling on a wire rack.

Notes

💭 Top Tips
  • It helps to use a saucepan with a metal interior rather than non-stick as it's important to be able to see the butter solids turn brown.
  • I find it's easier to pour the cake batter into a jug to pour into the financier moulds..

Nutrition

Calories: 133kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 100mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 205IUCalcium: 24mgIron: 1mg
Keyword financier cake
Tried this recipe?Let us know how it was!