Description
French financiers are delicate, moist almond cakes with a rich nutty flavor from browned butter. This recipe offers three nutty variations—hazelnut, almond, and pistachio—perfectly baked to golden perfection. Ideal as a refined treat with coffee or tea, financiers are elegant yet simple to prepare.
Ingredients
Brown Butter
- 150 g Unsalted butter
Batter
- 150 g Egg whites (approximately whites of 5 eggs)
- 100 g Icing sugar
- 75 g All-purpose flour (divided: 25 g for almond, 25 g for hazelnut, 25 g for pistachio)
- 75 g Nut flour (25 g hazelnut flour, 25 g almond flour, 25 g pistachio flour)
- Large pinch of salt
Topping
- Chopped roasted nuts (pistachio, hazelnut, almond) for garnishing
Instructions
- Brown the Butter: Heat unsalted butter in a saucepan over medium heat. It will first melt, then foam. Continue cooking until the milk solids at the bottom turn a golden brown and release a nutty aroma. Stir frequently to prevent burning. Remove from heat and let cool to room temperature.
- Prepare Egg Mixture: In a bowl, whisk the egg whites until foamy. Gradually whisk in the icing sugar until well incorporated and slightly thickened.
- Add Browned Butter: Slowly whisk the cooled brown butter into the egg white mixture until fully combined.
- Divide and Fold Flours: If making all three nut versions, divide the batter into three equal parts. Fold the all-purpose flour, respective nut flour (hazelnut, almond, or pistachio), and a pinch of salt into each portion. If making a single flavor, fold the corresponding flours and salt directly into the whole batter.
- Rest the Batter: Transfer each batter portion into separate piping bags. Refrigerate the batter for one hour to rest and thicken.
- Preheat Oven and Prepare Molds: Set your oven to 175°C (347°F). Prepare financier molds by greasing or buttering them lightly.
- Fill Molds: Using the piping bags, neatly fill the molds with the batters. If using multiple flavors, alternate fillings in the molds. Sprinkle chopped roasted nuts on top of each filled mold for added texture and flavor.
- Bake: Bake in the preheated oven for 20 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the financiers to cool in the molds for 2–3 minutes, then carefully remove them. They are best enjoyed fresh.
- Storage: Store any leftovers in an airtight container at room temperature for a few days.
Notes
- Carefully watch the butter while browning to avoid burning; it should have a rich nutty aroma and golden color.
- Use room temperature brown butter to ensure smooth incorporation into the egg mixture.
- Resting the batter in the fridge helps develop flavor and texture.
- Financiers are best eaten fresh but can be stored at room temperature in an airtight container for up to 3 days.
- You can customize the nut flour proportions or use only one nut flavor as preferred.
