Description
Delicate French almond cakes, crisp on the outside and tender within, featuring a rich toasted almond flavor and a buttery crumb—perfect for tea time or elegant snacking.
Ingredients
Units
Scale
- 1/2 cup almond flour
- 2 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 4 large egg whites
- 1/2 cup unsalted butter
- 1/3 cup toasted sliced almonds (reserve some for topping)
- 1 teaspoon vanilla extract (or 1/2 teaspoon almond extract)
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 °F (190 °C). Grease financier molds or a mini muffin tin.
- To make beurre noisette: Melt butter in a saucepan over medium heat. Swirl until golden brown and nutty. Remove from heat and cool slightly.
- Toast almonds: Spread sliced almonds on a baking sheet. Toast at 350 °F for 5–7 minutes until golden. Cool completely.
- Whisk dry ingredients: In a bowl, mix almond flour, all-purpose flour, sugar, and salt.
- Lightly whisk egg whites until slightly foamy.
- Stir egg whites into the dry ingredients until just combined. Add beurre noisette and vanilla extract. Mix until smooth.
- Fold in most of the toasted almonds, reserving a few for topping.
- Spoon batter into prepared molds, filling about two-thirds full. Top with reserved almonds.
- Bake for 12–15 minutes until golden at the edges and a toothpick comes out with moist crumbs.
- Cool slightly in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Toasting almonds deepens flavor—don’t skip it for best results.
- Use all almond flour for a gluten-free version; texture will be more moist.
- Batter can be made ahead and refrigerated for up to a day.
- Financiers are perfect for gifting—wrap in tins or boxes once cooled.
Nutrition
- Serving Size: 1 financier
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg