Almond Financiers

Ingredients

• 90 g Unsalted butter (For browned butter, preferably unsalted)
• 1 pinch Salt
• 160 g Powdered sugar
• 65 g All‑purpose flour
• 60 g Almond powder
• 2 g Baking powder (About ½ teaspoon)
• 165 g Egg whites (About 4 to 5 whites)

Instructions

1. Prepare the browned butter

   Place the butter in a saucepan, melt over medium heat then let it cook gently until it turns a golden‑brown color and gives off a nutty aroma. As soon as the butter starts to “sing”, remove immediately from the heat.

   Time: PT10M

2. Let the butter cool

   Strain the browned butter through a fine sieve to remove any deposits, then let it cool at room temperature to about 40 °C.

   Time: PT5M

3. Mix the dry powders

   In a bowl, sift the powdered sugar, almond powder, flour, baking powder and salt. Mix until a homogeneous blend is obtained.

   Time: PT5M

4. Add the egg whites

   Pour the egg whites into the dry mixture and stir gently until fully incorporated.

   Time: PT3M

5. Incorporate the browned butter

   Add the cooled browned butter to the mixture and stir until the batter is smooth and homogeneous.

   Time: PT2M

6. Preheat the oven

   Preheat the oven to 220 °C.

   Time: PT10M

   Temperature: 220°C

7. Fill the molds

   Pour the batter into silicone financiers molds, filling them three‑quarters full.

   Time: PT5M

8. Baking – first phase

   Place the financiers in the oven and bake for 8 minutes at 220 °C.

   Time: PT8M

   Temperature: 220°C

9. Baking – second phase

   Immediately reduce the temperature to 200 °C, then to 190 °C after a few minutes, and continue baking for an additional 8 minutes until the edges are lightly golden.

   Time: PT8M

   Temperature: 190°C

10. Cool the financiers

    Remove the molds from the oven, let the financiers warm for 5 minutes before unmolding onto a rack.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (not recommended)
• Instead of Powdered sugar: Blended granulated sugar
• Instead of All‑purpose flour: Whole wheat flour (changes texture)
• Instead of Almond powder: Ground almonds
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Egg whites: Pasteurized egg whites

Equipment Needed

• Saucepan
• Fine sieve
• Mixing bowl
• Whisk
• Silicone spatula
• Silicone financiers molds
• Oven
• Kitchen scale
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Do not let the browned butter burn.
• Cool the butter to ~40 °C before incorporating.
• Incorporate the browned butter when it is at the right temperature to avoid batter separation.
• Lower the oven temperature midway through baking to ensure moistness and browning.

Chef Tips from the Video

• Use high‑quality butter for a more pronounced nutty aroma.
• Add organic lemon or orange zest for a citrusy variation.
• Fold in a few dark chocolate chips for a gourmand contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature 1 to 2 days, protected from humidity.

Make-Ahead Tips

• The browned butter can be prepared 2 days ahead and kept in the refrigerator.
• The batter can be refrigerated for 30 minutes before baking for a firmer texture.
• Financiers keep well and can be gently reheated in the oven before serving.