📝 About This Recipe
Originating from the financial district of Paris, these elegant French tea cakes are prized for their distinctive gold-bar shape and intoxicating aroma. Each bite offers a delicate, crisp exterior that yields to a moist, tender crumb flavored with the deep, nutty notes of beurre noisette (brown butter) and finely ground tree nuts. They are the ultimate expression of sophisticated simplicity, perfect for afternoon tea or a refined dinner party finale.
🥗 Ingredients
The Brown Butter (Beurre Noisette)
- 1/2 cup Unsalted high-quality butter (plus extra for greasing the molds)
Dry Ingredients
- 1/2 cup Super-fine almond flour (blanched almond meal works best)
- 1 cup Confectioners' sugar (sifted to remove lumps)
- 1/3 cup All-purpose flour (sifted)
- 1/4 teaspoon Fine sea salt (to balance the sweetness)
Wet Ingredients
- 4 large Egg whites (at room temperature)
- 1/2 teaspoon Pure vanilla extract
- 1/4 teaspoon Almond extract (optional, for deeper nut flavor)
- 1 teaspoon Honey (helps with browning and moisture)
Garnish & Texture
- 2 tablespoons Sliced almonds (for topping)
- 12-14 pieces Fresh raspberries (optional, one for each cake)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Generously grease a financier mold or a standard muffin tin with softened butter, ensuring every corner is coated.
-
2
Begin the beurre noisette: Place the 1/2 cup of butter in a small light-colored saucepan over medium heat. This allows you to monitor the color change easily.
-
3
Melt the butter, then continue cooking as it foams and crackles. Once the crackling stops, watch closely for little brown specks to form at the bottom. When it smells toasted and turns an amber-gold color, immediately remove from heat.
-
4
Pour the brown butter through a fine-mesh sieve into a heat-proof bowl to stop the cooking and remove charred milk solids. Let it cool until warm but still liquid.
-
5
In a large mixing bowl, whisk together the almond flour, sifted confectioners' sugar, all-purpose flour, and sea salt until perfectly combined.
-
6
In a separate medium bowl, lightly whisk the egg whites with the honey, vanilla, and almond extract. You don't want peaks; just break the whites up until they are slightly frothy.
-
7
Make a well in the center of the dry ingredients and pour in the egg white mixture. Use a spatula to gently fold the ingredients together until just combined.
-
8
Slowly drizzle the warm brown butter into the batter while folding continuously. Mix until the batter is smooth, glossy, and the butter is fully emulsified.
-
9
For the best flavor and texture, cover the batter and let it rest in the refrigerator for at least 30 minutes (or up to overnight).
-
10
Spoon or pipe the batter into the prepared molds, filling each about 3/4 of the way to the top.
-
11
Garnish the top of each financier with a few sliced almonds or press a single fresh raspberry into the center.
-
12
Bake for 12-15 minutes. The edges should be dark 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. This prevents them from steaming and becoming soggy.
💡 Chef's Tips
Don't skip the browning of the butter; that 'noisette' aroma is the soul of the financier. If you don't have a financier mold, a mini-muffin tin works perfectly—just reduce baking time by 2-3 minutes. Sifting the confectioners' sugar is essential to avoid stubborn white lumps in your batter. Always use room temperature egg whites to ensure they incorporate smoothly with the warm butter. For an even deeper flavor, toast your almond flour in a dry pan for 2 minutes before mixing.
🍽️ Serving Suggestions
Serve warm with a cup of Earl Grey tea or a dark roast espresso. Pair with a glass of chilled Sauternes or a late-harvest Riesling for dessert. Top with a dollop of crème fraîche and a drizzle of honey for an extra indulgent treat. Serve alongside a bowl of fresh seasonal berries to cut through the richness of the butter. These are best enjoyed the day they are made, while the edges are still crisp.