Baking Alchemy · French
Brown Butter Financiers
The French bakery classic
A perfect financier has crisp, dark edges, a tender center, and a deep hazelnut perfume from the brown butter. Made in minutes, tastes like a patisserie.
Prep
15 min
Cook
30 min
Serves
12
Difficulty
Intermediate
Ingredients
Batter
- 150g unsalted butter, plus extra for greasing
- 150g powdered sugar, sifted
- 60g almond flour
- 50g all-purpose flour
- 1/4 tsp fine sea salt
- 4 egg whites (about 150g)
- 1 tsp vanilla extract
Method
- 1
Brown the butter
Melt the butter in a light-colored saucepan over medium heat until it develops dark speckles and smells intensely nutty. Pour into a cool bowl immediately.
- 2
Mix the dry ingredients
Whisk together the powdered sugar, almond flour, all-purpose flour, and salt.
- 3
Combine
Add the egg whites and vanilla to the dry ingredients. Stir until just combined. Pour in the brown butter including all the dark speckles and stir.
- 4
Rest the batter
Refrigerate for at least 30 minutes, or overnight.
- 5
Bake
Preheat oven to 200C (400F). Grease a financier or mini muffin tin. Fill each mold three-quarters full. Bake 12 to 14 minutes until deeply golden. Cool 5 minutes then unmold.
Origin story
Financiers were created in 19th-century Paris near the financial district. Their compact rectangular shape was designed to be eaten without getting crumbs on a suit.
