📝 About This Recipe
These elegant French tea cakes are a masterclass in texture, boasting a crisp, shell-like exterior and a moist, tender crumb infused with the nutty aroma of beurre noisette. Traditionally baked in small rectangular molds to resemble bars of gold, they were popularized in the financial district of Paris near the Bourse. Each bite delivers a sophisticated balance of toasted almond flour and rich caramelized butter, making them the ultimate accompaniment to an afternoon espresso.
🥗 Ingredients
The Beurre Noisette
- 1/2 cup Unsalted European-style butter (high fat content preferred)
Dry Ingredients
- 1/2 cup Almond flour (super-fine and blanched)
- 1 1/4 cups Confectioners' sugar (sifted to remove lumps)
- 1/3 cup All-purpose flour (sifted)
- 1/4 teaspoon Fine sea salt
Wet Ingredients
- 4 large Egg whites (at room temperature)
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Almond extract (optional, for deeper flavor)
- 1 teaspoon Honey (adds moisture and golden color)
For the Molds
- 1 tablespoon Melted butter (for greasing the pan)
- 2 tablespoons Sliced almonds (for garnish)
👨🍳 Instructions
-
1
Place the butter in a small light-colored saucepan over medium heat. Melt the butter, then continue cooking as it foams and crackles.
-
2
Watch closely for the 'beurre noisette' stage: once the crackling stops and you see toasted brown bits at the bottom and smell a nutty aroma, remove from heat immediately.
-
3
Pour the brown butter (including the brown bits!) into a heat-proof bowl and let it cool until warm but still liquid, about 10 minutes.
-
4
Preheat your oven to 400°F (200°C). Generously grease a financier mold or a standard muffin tin with melted butter.
-
5
In a large mixing bowl, whisk together the almond flour, sifted confectioners' sugar, sifted all-purpose flour, and sea salt until perfectly combined.
-
6
In a separate bowl, lightly whisk the egg whites with the vanilla extract, almond extract, and honey. You don't want peaks; just break up the whites until slightly frothy.
-
7
Create a well in the center of the dry ingredients and pour in the egg white mixture. Use a spatula to fold the ingredients together until just combined.
-
8
Slowly stream in the warm brown butter while folding gently. Continue mixing until the batter is smooth, glossy, and the butter is fully emulsified.
-
9
For the best texture, let the batter rest in the refrigerator for at least 30 minutes (or up to overnight) to allow the flour to hydrate.
-
10
Spoon or pipe the batter into the prepared molds, filling each about 3/4 of the way full.
-
11
Sprinkle a few sliced almonds on top of each financier for an extra crunch and professional look.
-
12
Bake for 12-15 minutes. The edges should be deep golden brown and slightly crisp, while the centers should remain springy to the touch.
-
13
Allow the financiers to cool in the pan for 5 minutes before carefully transferring them to a wire rack. They are best served slightly warm.
💡 Chef's Tips
Use a light-colored pan to brown the butter so you can accurately monitor the color of the milk solids. Sifting the confectioners' sugar is non-negotiable; it prevents stubborn white lumps in your delicate batter. If you don't have financier molds, a mini-muffin tin works beautifully—just reduce the baking time by 2-3 minutes. Don't over-whisk the egg whites; you want a dense, moist cake, not a light sponge or meringue texture. For a seasonal twist, press a single fresh raspberry or a slice of apricot into the batter before baking.
🍽️ Serving Suggestions
Serve warm with a shot of dark, intense espresso to balance the sweetness. Pair with a glass of chilled Sauternes or a late-harvest Riesling for a decadent dessert course. Accompany with a dollop of crème fraîche and fresh seasonal berries. Display on a silver tiered tray as part of a traditional French afternoon tea service. Dust lightly with extra confectioners' sugar just before serving for a snowy, elegant finish.