Financier (French Almond Cake) Recipe

I can’t resist sharing the single unexpected trick I use in my Almond Flour Pastries that makes classic French Financiers remarkably simple to bake.

I always thought small cakes were boring until I met this French Financier. I love how the tiny cakes hide a moist center and crisp edges, and that nutty hit comes straight from almond flour and browned butter.

They look fancy but they are stubbornly simple, a French Almond Cake that somehow turns a rushed morning into something worth slowing for. I burn the butter sometimes on purpose, because that slight toast adds depth.

I give them to neighbors, they ask for more. You might think they’re delicate, but they travel fine and pair insanely well with your coffee.

Ingredients

• Almond flour: nutty, adds protein, fiber and vitamin E, makes cakes moist and helps brown.
• Powdered sugar: pure sweetness, mainly simple carbs, no real nutrients, kinda melts in batter.
• Egg whites: lean protein, light texture, helps structure without fat, gives light airy crumb.
• Beurre noisette (browned butter): deep, toasty flavor and added fat that feels luxe.
• Vanilla extract: tiny bit of sweetness and lots of aroma, its subtle background.
• Almond extract: optional, punches up nutty notes, dont overdo it.
• Sliced almonds: crunchy topping, adds texture, more healthy fats and protein, looks pretty.
• Fine sea salt: tiny pinch sharpens flavors, makes sweetness pop.

Ingredient Quantities

• 1 cup (100 g) almond flour, finely ground
• 3/4 cup (90 g) powdered sugar
• 1/4 cup (30 g) all purpose flour
• pinch of fine sea salt (about 1/8 tsp)
• 4 large egg whites (about 120 g), room temperature
• 6 tablespoons (85 g) unsalted butter, browned and cooled (beurre noisette)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract, optional but really nice
• 2 tablespoons sliced almonds for topping, optional
• powdered sugar for dusting, optional

How to Make this

1. Preheat oven to 375°F (190°C) and generously butter small financier molds or a mini muffin tin; dust lightly with almond flour or a little AP flour so they release easy later.

2. Brown the butter: melt 6 tbsp unsalted butter in a light-colored saucepan over medium, swirl until the milky solids turn amber and smell nutty, then remove from heat and let cool to warm. You can strain the solids if you like a clearer butter, but leaving some bits gives extra flavor.

3. In a bowl sift or whisk together 1 cup almond flour, 3/4 cup powdered sugar, 1/4 cup all purpose flour and a pinch of fine sea salt so there’s no lumps.

4. Put 4 room temperature egg whites in a separate bowl and whisk just until foamy and slightly frothy — not stiff peaks, you just want some air, not a meringue.

5. Fold the foamy egg whites into the dry mixture gently until mostly combined; dont overmix or beat out the air.

6. Slowly fold in the cooled browned butter, 1 tsp vanilla extract and 1/2 tsp almond extract if using, until the batter is smooth and glossy. If the butter is too hot it will cook the eggs so pour slowly.

7. Let the batter rest 15 to 30 minutes at room temp if you can, it helps the almond flour hydrate and the flavors meld — totally optional but worth it.

8. Spoon batter into prepared molds filling about 3/4 full, sprinkle 2 tbsp sliced almonds on top if you want them toasted, then bake 12 to 15 minutes (15 to 20 for larger molds) until the edges are deep golden and the centers spring back.

9. Cool in the pan 5 minutes, then turn out onto a rack to finish cooling; dust with powdered sugar if desired. They’re best same day for crisp edges, or store in an airtight container for a couple days and warm briefly to refresh.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. Small financier molds or a mini muffin tin
3. Light-colored small saucepan for browning the butter
4. Two mixing bowls (one for dry ingredients, one for egg whites)
5. Fine-mesh sieve or sifter for powdered sugar and flour
6. Whisk and rubber spatula for folding
7. Measuring cups and spoons plus a kitchen scale for accuracy
8. Small cookie scoop or spoon to fill molds evenly
9. Cooling rack and oven mitts for safe handling

FAQ

Financier (French Almond Cake) Recipe Substitutions and Variations

• Almond flour: swap 1 cup (100 g) almond flour 1 to 1 with hazelnut flour for a deeper nutty flavor, or use blanched sunflower seed flour 1 to 1 if you need a nut free option. Sunflower flour can sometimes darken a bit but texture stays close.
• Powdered sugar: if you dont have it, blitz 3/4 cup (90 g) granulated sugar in a blender until very fine then stir in about 3/4 tablespoon cornstarch to mimic store bought powdered sugar. You can also use 3/4 cup superfine caster sugar 1 to 1 but the crumb will be slightly less tender.
• All purpose flour: replace the 1/4 cup (30 g) AP flour with cake flour 1 to 1 for a lighter, more delicate crumb. If you need gluten free, use a 1 to 1 GF all purpose blend but expect small changes in moisture and structure.
• Egg whites: for a vegan swap use aquafaba (chickpea liquid) — about 1/2 cup aquafaba whisked to stiff foam equals 4 egg whites. It wont be exactly the same but it works, just fold gently and watch stability when mixing.

Pro Tips

– Weigh the almond flour instead of scooping it, it packs easily and too much makes the financiers dense. If your almond flour looks clumpy, give it a quick pulse in the food processor or sift it, then whisk with the powdered sugar so there are no gritty bits.

– Cool the browned butter until it’s warm, not hot, before you add it. If you’re in a hurry, set the pan in a bowl of cool water for a minute or two, but don’t let it start to solidify. Too-hot butter will cook the eggs and make a grainy batter.

– Be gentle folding the foamy egg whites in, fold low and slow so you keep air, but if you’re worried they’ll fall flat add a tiny pinch of cream of tartar 1/8 tsp to the whites before you whip them. Use a piping bag or a small ladle to fill molds evenly, less mess and more uniform baking.

– For best texture, bake until the edges are deep golden and then cool in the pan a few minutes before turning out. To freshen them the next day, warm in a 300 F oven for 5 to 8 minutes to bring back crisp edges, don’t use the microwave or they’ll go soggy.