Pin it
These buttery little French almond treats turn basic kitchen staples into fancy mini cakes that'll wow anyone who gets a bite. Usually made in gold bar shapes, these rich goodies showcase the toasty flavor of browned butter that makes them stand out from regular tea cakes.
I first came across financiers at a baking class in Paris and I've been tweaking this version ever since. What started as a baking challenge has turned into my go-to treat whenever friends drop by for tea.
Ingredients
- Unsalted Butter: Gets turned into wonderful brown butter, lending these treats their special nutty taste. Try to get European style with extra fat content.
- Plain All-Purpose Flour: Adds just enough backbone while keeping everything soft.
- Almond Meal: Makes that fantastic melt-away texture financiers are known for. Fresh ground works better.
- Icing Sugar: Also known as powdered sugar, it blends perfectly into the mix for a smooth texture.
- Egg Whites: Add moisture and structure without making things heavy like yolks would.
- Vanilla Extract: Boosts the almond and brown butter flavors. Not required but makes them better.
- Flaked Almonds: Give a pretty look and nice crunch on top.
Getting Them Made
- Ready Your Tins:
- Heat your oven to 160°C/325°F. Butter your financier molds really well, making sure to get into every corner. For extra protection against sticking, add a light coating of flour, then tap out what's left over. Traditional molds are rectangular, but small muffin tins work great too.
- Make Brown Butter:
- This is where the flavor comes from. Put butter in a small pot over medium-low heat. It'll melt and start to foam. Keep cooking, stirring now and then, until you see the milk solids drop to the bottom. Watch carefully as they turn golden and smell nutty. When you see tiny brown bits at the bottom, take it off the heat right away so it doesn't burn. Let it cool a bit.
- Combine Dry Stuff:
- In a big bowl, sift the flour, almond meal, icing sugar, and salt together. Sifting gets rid of lumps in the almond meal and sugar, so your cakes come out super smooth. Mix these things together so they're evenly spread out.
- Get Egg Whites Ready:
- In another bowl, lightly beat the egg whites until they're just a little foamy. You don't want to whip them up like for meringue, just break them up enough so they mix in easily.
- Mix Everything Together:
- Pour your slightly foamy egg whites into the dry ingredients and stir until smooth. The mix will be pretty thick at this point. Next, add your cooled brown butter and vanilla, folding gently until just mixed. Don't stir too much or your delicate cakes might get tough.
- Get Them in the Molds:
- Put the batter in a piping bag for the cleanest look, or just use a spoon if you want. Fill each mold about three-quarters full to give them room to rise. Smooth the tops with the back of a spoon if needed, then sprinkle some flaked almonds on top.
Pin it
My best memory with these cakes was watching my French grandma try them with doubt in her eyes, then break into a big smile. She later told me they were as good as those from her favorite Paris bakery, a comment I still cherish to this day.
The Wonder of Brown Butter
The brown butter or beurre noisette is what makes financiers different from other little cakes. This method turns regular butter into something rich and nutty that fills your kitchen with amazing smells. Keep a close eye on your butter during this step since it can go from perfectly brown to burnt very fast. Look for a golden amber color and tiny brown specks. The smell changes from buttery to distinctly nutty, almost like toasted hazelnuts. This one step turns simple ingredients into something really special.
Keeping Them Fresh
Financiers actually get better after sitting for a day as the moisture spreads evenly through the cakes. Keep them in an airtight container at room temperature for up to 5 days. The crispy outside will get a bit softer, but the flavor keeps developing nicely. To crisp them up again, pop them in a 300°F oven for 5 minutes before serving. Their small size and sturdy texture make them great for giving as gifts or packing in lunches.
Background Story
Financiers first showed up in the financial district of Paris in the late 1800s. Their traditional rectangular shape looks like gold bars, which is how they got their name. A baker named Lasne created them for busy bankers who wanted a snack they could eat without getting crumbs or sticky stuff on their suits. The recipe smartly used only egg whites, which bakeries had plenty of since the yolks went into other pastries, making them cost-effective. Today, you'll find them in every French bakery but they're still not that common outside France.
Pin it
Enjoy these fancy little cakes with some hot tea or coffee, and let their rich, nutty taste take you straight to a Paris bakery.
Frequently Asked Questions
- → What makes the flavor of financiers stand out?
The nutty flavor in financiers is thanks to brown butter (also called beurre noisette) and almond meal. The butter is heated until it turns golden brown and takes on a toasty, nutty smell. This step is key to their unique taste compared to using plain melted butter.
- → How should a perfectly baked financier feel?
A good financier has a crisp shell with a soft, springy middle. It’s not too dense or heavy like a cake, but rather a delicate blend of cookie and cake textures. The almonds add to the distinct feel and taste.
- → Is it okay to use a regular pan to bake financiers?
Of course! You don’t need a specific pan to make financiers. While the usual shape resembles gold bars to match the name, you can use mini muffin tins, tart molds, or even standard muffin pans if you prefer bigger pieces. Specialized pans are just for tradition.
- → Why do financiers only use egg whites?
Egg whites are essential because they make the texture airy and light. Adding yolks would make them too rich and overpower the nutty flavors of the butter and almonds. Whites also give them their delicate pale color and help form a light crust.
- → How long can financiers stay fresh?
Keep financiers in an airtight container at room temperature, and they’ll stay fresh for 3-4 days. The nutty flavors deepen on the second day. For longer storage, freeze them for up to a month, and let them thaw before serving.
- → Can I customize financiers with other ingredients?
Absolutely, they’re versatile! Add lemon or orange zest for a citrusy punch, toss in some fresh berries, or mix in spices like cinnamon or cardamom. You could also top them with chocolate, glaze, or a sprinkle of powdered sugar after baking.