Financiers (French Almond Cakes)
Little French almond cakes with crisp golden edges, a tender center, and deep browned-butter flavor.
Servings: 24
Calories: 105kcal
Ingredients
- 7 tablespoons butter plus more for greasing the pan
- 1 cup almond flour
- ½ cup all-purpose flour
- 1 ½ cups powdered sugar
- 4 large egg whites room temp
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 3 tablespoons sliced almonds
Instructions
- Melt butter in a light-colored saucepan over medium-low heat. Keep it moving and cook for about 5 to 8 minutes, until the foam subsides and you see golden-brown flecks on the bottom. It should have a fragrant nutty aroma.
- Pour it into a bowl, scraping in any flecks, and let it cool for 10 minutes.
- Sift the almond flour, all-purpose flour, and powdered sugar together into a large bowl.
- Stir in the egg whites, vanilla extract, almond extract, the cooled browned butter, and salt. Mix just until smooth.
- Cover and refrigerate the batter for 2 hours.
- Preheat oven to 350°F.
- Generously grease a mini muffin tin with softened butter.
- Scrape the batter into a piping bag and pipe into the muffin cups, filling each no more than ¾ full.
- Sprinkle the sliced almonds over the tops.
- Bake for 12 to 15 minutes, until the batter no longer looks wet anywhere and the edges are golden brown. Don't overbake.
- Cool in the pan for 10 minutes, then turn them out onto a rack.
Notes
- Storage: Airtight at room temperature up to 3 days, or freeze up to 2 months. Batter keeps 2 days in the fridge.
- Don't overbake, or they'll dry out. Pull them the moment the centers set.
- Grease the pan generously for clean edges and easy release.
Nutrition
Calories: 105kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 60mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Calcium: 15mg | Iron: 0.4mg
