September marked my mum and dad’s 55th wedding anniversary, so we threw them a little tea‑party‑themed celebration. To make the dessert trays feel extra special, I baked a few dainty treats — and these Mini French Almond Financiers were the surprise favorite. They look fancy, but they’re wonderfully simple to make. No mixer needed; just whisk, stir, and bake.
French almond financiers are known for their delicate texture: lightly crisp edges with a soft, buttery, almost custardy center. The magic comes from two ingredients — almond flour and brown butter. One of my sisters had never browned butter before, and when she smelled that nutty aroma for the first time, she couldn’t believe how much flavor comes from such a simple step. If you’ve never tried it, you’re in for a treat.
Why You’ll Love These French Almond Financiers
- Crisp edges + soft, buttery centers
- Elegant enough for parties but easy enough for everyday baking
- No mixer required
- Brown butter adds incredible depth and aroma
- Perfect for tea parties, brunch trays, or gifting
Helpful Tips:
- Use a brownie bite pan: I love using a 12‑square brownie pan for these. It gives you those chewy edges and perfect little squares. A muffin pan works too.
- Grease well: I spray each cavity with Baker’s Joy, then use a pastry brush to get into the corners. The flour in the spray helps the French almond financiers pop right out. Melted butter works well too and helps those edges turn golden brown.
- Don’t overmix: Stir just until the batter comes together. Overmixing can make the cakes tough.
- Portioning: A 3‑Tbsp cookie scoop gives you the perfect amount for each cavity — just under half full. You’ll scrape the bowl to fill the last one
Ingredients:
- 1 cup salted butter
- 1-3/4 cups powdered sugar
- 3/4 cup almond flour
- 3/4 cup AP flour
- Pinch of salt
- 6 egg whites
- 1-1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup sliced almonds for the top
- Additional powdered sugar for dusting
Instructions:
- Preheat the oven to 350F. Grease and flour your 12 square brownie pan or you can use a regular muffin pan
- In a small saucepan, melt the butter over medium heat until it turns golden brown and starts to smell nutty. Pour into a glass measuring cup or bowl, making sure to scrape in all the brown bits, and allow to cool slightly
- In a mixing bowl, whisk together the powdered sugar, almond flour, AP flour and salt
- Add the egg whites, vanilla, and almond extract and stir until combined. Add the cooled brown butter and stir with a spatula until the batter is smooth and silky
- Spoon the batter in to the prepared pan, putting just under 3Tbsp of batter in each cavity. (They should be just about 1/2 full)
- Sprinkle some sliced almonds in to each cavity on top of the batter
- Bake for 15-18 minutes, until golden
- Let them cool in then pan for about 10 minutes, then gently remove and place on a cooling rack
- Dust with powdered sugar before serving
French Almond Financiers with Brown Butter
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 cup salted butter
- 1 & 3/4 cups powdered sugar
- 3/4 cup almond flour
- 3/4 cup AP flour
- Pinch of salt
- 6 egg whites
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup sliced almonds for the top
- Additional powdered sugar for dusting
Instructions
- Preheat the oven to 350F. Grease and flour your 12 square brownie pan or you can use a regular muffin pan. (I use Bakers Joy Spray and then use a pastry brush to make sure it gets in all the corners and up the sides)
- In a small saucepan, melt the butter over medium heat until it turns golden brown and starts to smell nutty. Pour into a glass measuring cup or bowl, making sure to scrape in all the brown bits, and allow to cool slightly
- In a mixing bowl, whisk together the powdered sugar, almond flour, AP flour and salt
- Add the egg whites, vanilla, and almond extract and stir until combined. Add the cooled brown butter and stir with a spatula until the batter is smooth and silky
- Spoon the batter in to the prepared pan, putting just under 3Tbsp of batter in each cavity. (They should be just under 1/2 full)
- Sprinkle some sliced almonds in to each cavity on top of the batter
- Bake for 15-18 minutes, until golden
- Let them cool in then pan for about 10 minutes, then gently remove and place on a cooling rack
- Dust with powdered sugar before serving
Notes
- Use a brownie bite pan: I love using a 12‑square brownie pan for these. It gives you those chewy edges and perfect little squares. A muffin pan works too.
- Grease well: I spray each cavity with Baker’s Joy, then use a pastry brush to get into the corners. The flour in the spray helps the French almond financiers pop right out. Melted butter works well too and helps those edges turn golden brown.
- Don’t overmix: Stir just until the batter comes together. Overmixing can make the cakes tough.
- Portioning: A 3‑Tbsp cookie scoop gives you the perfect amount for each cavity — just under half full. You’ll scrape the bowl to fill the last one
French Almond Financiers FAQ’s
What are French financiers?
Financiers are small French almond cakes known for their crisp edges and soft, buttery centers. They’re traditionally made with almond flour, egg whites, and brown butter, which gives them a rich, nutty flavor.
Do I need a special pan to make financiers?
No. A traditional financier mold is rectangular, but a brownie bite pan or muffin pan works beautifully. The key is greasing the pan well so the cakes release easily.
Can I make these without almond extract?
Yes. Almond extract enhances the flavor, but the almond flour and brown butter still give the cakes a lovely, delicate taste.
How do I know when financiers are done baking?
They’re ready when the tops are golden and the edges look lightly crisp. A toothpick should come out clean or with just a few moist crumbs.
Can I freeze financiers?
Absolutely. Once cooled, freeze them in an airtight container for up to 2 months. Thaw at room temperature and dust with powdered sugar before serving.
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