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A close‑up of golden brown mini French almond financiers topped with sliced almonds, showing crisp edges and soft centers, arranged on a cooling rack and lightly dusted with powdered sugar.

French Almond Financiers with Brown Butter

Source: donuts2crumpets
Delicate Mini French Almond Financiers made with nutty brown butter and almond flour. Crisp edges, soft centers, and so easy to make — perfect for tea parties.
Servings: 12
Prep Time 20 minutes
Cook Time 18 minutes
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EQUIPMENT

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

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