I adore this recipe because it’s a delightful fusion of nutty almond flour and juicy blueberries, creating a perfect treat that feels both indulgent and wholesome. Plus, the process of browning the butter adds a rich, heavenly aroma that’s completely irresistible—it’s my little escape into baking bliss!

A photo of Blueberry Almond Financiers Recipe

My Blueberry Almond Financiers are a delicious sweet, balancing the good nuttiness of almond flour with the fresh blueberry burst. Browned butter adds a rich depth of flavor—almost a toasty woodiness.

Egg whites keep it light. A slice of almond on top of each one adds just the right amount of crunch.

My Financiers could be called “Blueberry Financiers,” but that would be a pretty boring name. Blueberries facetime in my financiers.

Ingredients

Ingredients photo for Blueberry Almond Financiers Recipe

Almond flour: Adds a nutty flavor and is high in protein and healthy fats.

All-Purpose Flour: Gives shape and form and supplies starch.

Contributes sweetness and smooth texture to the financiers: Powdered Sugar.

Egg Whites: Contribute protein and assist in achieving a light and fluffy texture.

Butter, When Unsalted, Is Better: Browning bestows an amazing, nutty flavor in the cakes.

Rich in antioxidants, blueberries add a burst of tangy sweetness.

Chopped almonds: Provide a crunchy texture and a deeper flavor of nuts.

Ingredient Quantities

  • 1/2 cup almond flour
  • 1/2 cup all-purpose flour
  • 3/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 6 tablespoons unsalted butter, melted and browned
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • 1/4 cup sliced almonds

Instructions

1. Heat your oven to 375 degrees F (190 degrees C) and lightly oil a muffin tin or financier molds.

2. In a medium bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt. Whisk together until well blended.

3. In another bowl, using a whisk, beat the egg whites until they are frothy but not overly so.

4. Add the frothy egg whites to the dry ingredients and fold very gently with a spatula. The mixture should be well combined and smooth, and you should not see any blobs of egg white.

5. Incorporate the browned butter and the vanilla extract into the batter, folding in until fully blended and smooth.

6. Carefully fold in the fresh blueberries, being cautious not to crush them.

7. Fill each cavity in the prepared molds or muffin tin about two-thirds full with the batter.

8. Top each financier with a handful of sliced almonds to give some crunch and flavor to the little cakes.

9. Place in a preheated oven and cook for 15-20 minutes. The finished product should have golden brown edges and might require a toothpick test to ensure doneness. A toothpick should come out clean from the center.

10. Let the financiers chill in the skillet for a couple of minutes. Then, flip them onto a wire rack to cool the rest of the way. Enjoy!

Equipment Needed

1. Oven
2. Muffin tin or financier molds
3. Medium bowl
4. Whisk
5. Spatula
6. Measuring cups
7. Measuring spoons
8. Wire rack
9. Toothpick

FAQ

  • Can I use frozen blueberries instead of fresh ones?You can use frozen blueberries, but make sure they are completely thawed and patted dry to avoid too much moisture.
  • What can I substitute for almond flour?Hazelnut flour or ground walnuts can be used, but the taste will not be the same.
  • Do the egg whites need to be whipped?The egg whites should not be whipped to peaks, but rather beaten lightly with a fork until frothy.
  • Can I use salted butter instead of unsalted?Certainly, but it is necessary to reduce the salt in the recipe to a pinch to achieve the right flavor balance.
  • How do you know when the butter is browned?When the butter has a nutty smell and is a golden brown with tiny, toasted bits at the bottom of the pan, it is browned.
  • Can I omit the sliced almonds?Affirmative, but they contribute a pleasing crispness to the financiers. Other types of nuts can serve as substitutes.
  • How should these be stored?Keep cooled financiers in a sealed container at room temperature for as long as 3 days. For longer storage, place in the refrigerator for up to 1 week.

Substitutions and Variations

Use an equal amount of hazelnut flour in place of almond flour.
Substitute whole wheat flour for all-purpose flour, and achieve a delightfully earthy and nutty flavor in your baked goods.
Powdered sugar can be substituted with the same amount of coconut sugar if you want your dessert to have a hint of caramel flavor.
Substitute 1/4 teaspoon almond extract for vanilla extract if you want a much stronger almond flavor.
Exchange blueberries for diced strawberries for a different kind of fruity twist.

Pro Tips

1. Browned Butter Boost Ensure that the butter is browned to just the right point where it has a nutty aroma and a golden-brown color. This will enhance the flavor of your financiers significantly, adding depth and richness.

2. Egg White Consistency When whisking the egg whites, aim for a frothy consistency without reaching soft or stiff peaks. Properly frothy whites will ensure the financiers have the right texture without being overly dense.

3. Gentle Blueberry Fold Fold the blueberries into the batter gently to avoid bursting them and causing the batter to become streaky. This will keep the financiers looking neat and allow bursts of blueberry flavor in each bite.

4. Mold Preparation Grease the molds or muffin tins lightly but thoroughly to ensure the financiers can be easily removed without sticking or losing their shape.

5. Toothpick Test Timing Start testing with a toothpick at the 15-minute mark. Ovens can vary in temperature, so check early to prevent overbaking and to achieve the perfect golden-brown edge and moist interior.

Photo of Blueberry Almond Financiers Recipe

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Blueberry Almond Financiers Recipe

My favorite Blueberry Almond Financiers Recipe

Equipment Needed:

1. Oven
2. Muffin tin or financier molds
3. Medium bowl
4. Whisk
5. Spatula
6. Measuring cups
7. Measuring spoons
8. Wire rack
9. Toothpick

Ingredients:

  • 1/2 cup almond flour
  • 1/2 cup all-purpose flour
  • 3/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 6 tablespoons unsalted butter, melted and browned
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • 1/4 cup sliced almonds

Instructions:

1. Heat your oven to 375 degrees F (190 degrees C) and lightly oil a muffin tin or financier molds.

2. In a medium bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt. Whisk together until well blended.

3. In another bowl, using a whisk, beat the egg whites until they are frothy but not overly so.

4. Add the frothy egg whites to the dry ingredients and fold very gently with a spatula. The mixture should be well combined and smooth, and you should not see any blobs of egg white.

5. Incorporate the browned butter and the vanilla extract into the batter, folding in until fully blended and smooth.

6. Carefully fold in the fresh blueberries, being cautious not to crush them.

7. Fill each cavity in the prepared molds or muffin tin about two-thirds full with the batter.

8. Top each financier with a handful of sliced almonds to give some crunch and flavor to the little cakes.

9. Place in a preheated oven and cook for 15-20 minutes. The finished product should have golden brown edges and might require a toothpick test to ensure doneness. A toothpick should come out clean from the center.

10. Let the financiers chill in the skillet for a couple of minutes. Then, flip them onto a wire rack to cool the rest of the way. Enjoy!