Almond financiers – French cakes with browned butter Recipe
These small French cakes made with ground almonds and browned butter are moist inside and slightly crisp around the edges. In France they’re often served with afternoon coffee or tea instead of a large cake. Their flavor is reminiscent of a cross between a cupcake and a macaron, but they’re much easier to make.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
12
Ingredients
- butter - 120 g
- egg white from size M eggs - 4 piece
- powdered sugar - 140 g
- almond flour finely ground blanched almonds - 80 g
- wheat flour type 450–550 - 50 g
- salt - 0.25 teaspoon
- vanilla extract or vanilla sugar - 1 teaspoon
- almonds flakes or slivers, for sprinkling - 20 g
- butter for greasing the molds, optional - 5 g
- wheat flour for dusting the molds, optional - 5 g
Main Ingredient:
almonds
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare a pan for small rectangular or round cakes (a muffin pan also works). Grease it lightly with butter and dust with flour, or use paper liners.
- Place the butter in a small saucepan and heat over medium heat. Cook for 5–7 minutes, until it smells intensely nutty and brown specks appear on the bottom. Be careful not to burn it. When it is golden brown, remove from the heat and set aside to cool slightly.
- In a bowl, mix together the powdered sugar, almond flour, wheat flour, and salt.
- Pour the egg whites into a separate bowl and lightly whisk with a fork or whisk just to combine – do not beat to stiff peaks.
- Add the egg whites to the dry ingredients and mix until a smooth batter forms.
- Add the vanilla extract to the slightly cooled but still liquid butter, then pour the butter in a thin stream into the almond batter, stirring constantly until the batter is smooth and glossy.
- Spoon the batter into the molds, filling them to about 3/4 full. Sprinkle the tops with flaked or slivered almonds.
- Bake for 12–15 minutes at 190°C, until the edges of the cakes are golden and the centers spring back when lightly pressed with a finger.
- Remove the pan from the oven, wait 5 minutes, then gently remove the cakes and transfer them to a wire rack to cool completely.
Storage
In fridge:
5 days
Freezing:
Yes
Financiers najlepiej przechowywać w szczelnym pojemniku w temperaturze pokojowej do 3 dni, potem można je trzymać w lodówce. Dobrze znoszą mrożenie – po rozmrożeniu można je na chwilę podgrzać w 150°C, żeby odświeżyć chrupkość brzegów.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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