Traditional Financiers (French Almond Cakes)

What Are Financiers?

Financiers are classic little French almond cakes that are made with almond flour and brown butter. These elegant rectangular cakes have a crispy golden edge and a soft, moist center with a nutty flavor that melts in your mouth.

They are traditionally baked in a rectangular mold, to look like gold bars. They’re made with almond flour, egg whites, and brown butter, giving them a rich, nutty taste and a tender texture that’s slightly crisp on the outside.

Financiers were originally called visitandines and made by nuns in the 17th century. Later, a Parisian baker near the financial district made them popular again by using the gold bar shape to appeal to busy financiers—businessmen on the go.

Key Ingredients & Substitutions for Financiers

Brown Butter (Beurre Noisette): This gives financiers their deep, nutty flavor. Don’t skip it!

Almond Flour: The key ingredient for that rich, moist crumb. You can also use finely ground toasted almonds.

Egg Whites: They keep the texture light and fluffy. No yolks needed!

Powdered Sugar: Gives the cakes a delicate sweetness and smooth texture.

All-Purpose Flour: Just a bit for structure.

Salt: A pinch enhances the flavor and balances the sweetness.

Vanilla Extract (Optional): Adds a nice aromatic touch.

Equipment You’ll Need

• Financier Pan or Mini Loaf Pan: This gives financiers their traditional shape. A mini muffin pan also works.
• Saucepan: For browning the butter.
• Whisk: To combine the batter smoothly.
• Rubber Spatula: To scrape down the bowl and fold gently.
• Mixing Bowls: For combining dry and wet ingredients.
• Sifter (Optional): For smooth, lump-free dry ingredients.

Step-by-Step Instructions for Perfect Financiers

Step 1: Brown the Butter

1. In a small saucepan, melt ½ cup (115g) of unsalted butter over medium heat.
2. Let it bubble and cook until it turns golden brown and smells nutty—about 5–7 minutes.
3. Remove from heat and let it cool slightly while you prepare the rest.

Step 2: Mix the Dry Ingredients

4. In a large bowl, sift together 1 cup (100g) almond flour, ¾ cup (90g) powdered sugar, ⅓ cup (40g) all-purpose flour, and ¼ tsp salt.

Step 3: Add the Egg Whites

5. Add 4 large egg whites to the dry mixture and whisk until smooth.

Step 4: Add Brown Butter

6. Slowly pour the cooled brown butter into the batter while whisking. Stir until fully combined.
7. Add ½ tsp vanilla extract if using. Cover the bowl and let the batter rest for 30 minutes (or overnight in the fridge).

Step 5: Bake

8. Preheat your oven to 375°F (190°C). Grease your financier pan or mini loaf molds.
9. Spoon or pipe the batter into each cavity, filling about ¾ full.
10. Bake for 12–15 minutes, or until the edges are golden brown and the centers spring back when touched.
11. Let them cool in the pan for a few minutes before transferring to a wire rack.

Expert Tips for the Best Financiers

Resting the Batter: This hydrates the flour and gives a better texture—don’t skip it!

Use Real Brown Butter: It makes a big difference in flavor. Watch it closely so it doesn’t burn.

Don’t Overfill the Molds: Financiers rise slightly, so fill just ¾ full.

Add Fruit or Chocolate: Try raspberries, blueberries, or chopped dark chocolate for fun variations.

Serving Suggestions

Financiers are wonderful with tea or coffee, especially in the afternoon. Serve them warm or at room temperature.

You can dust them with powdered sugar, dip them in chocolate, or even pair them with whipped cream and berries for a more elegant dessert plate. I love to serve them with other classic French small desserts like Madeleines, or even Canelé!

Make-Ahead and Storage

• Make-Ahead Batter: You can store the raw batter in the fridge for up to 3 days.
• Storage: Keep baked financiers in an airtight container at room temperature for 2–3 days.
• Freezing: They freeze well! Wrap in plastic, freeze up to 2 months, and reheat gently in the oven.

Frequently Asked Questions (FAQ)

Print