Financiers are super easy and absolutely delicious. The warming sweetness of the burnt butter really brings out a slightly caramel flavour and they’re just the right size to treat yourself and friends whenever you fancy. This is recipe is for plain vanilla financiers, but you can add fruit and nuts or chocolate, coconut or whatever you fancy!
1 cup almond flour or hazelnut flour
¼ teaspoon salt
⅔ cup granulated sugar
4 large egg whites, room temperature
¼ cup all-purpose flour
½ teaspoon almond extract or vanilla extract
½ cup liquid brown butter
24 fresh raspberries, chocolate chips, or sliced almonds (optional)
Butter for greasing
Preheat the oven to 375 degrees Fahrenheit.
How to make them
Generously grease the inside of a mini muffin pan with butter or cooking spray. (Alternatively, use mini muffin cups/liners.)
In a large bowl, whisk together the almond flour, sugar, flour, and salt. Add the egg whites and almond extract to the dry ingredients and use a wooden spoon or rubber spatula to stir the mixture until just combined. Add the brown butter and stir to combine.
Spoon the batter into the muffin tins, filling each muffin cup two-thirds full, and tap the pan gently on the counter to flatten the batter. If desired, place a fresh raspberry, chocolate chip, or almond slice in the center of each financier.
Bake until golden brown, about 12–14 minutes. Let the financiers cool in the muffin tins, on wire racks.
When completely cool, unmold the financiers using a butter knife or offset spatula to help release them from their tins. Store them in an airtight container at room temperature for up to two days or in the freezer for three weeks.
You can have fun decorating with fruit, butter icing or regular icing with lemon essence or whatever takes your fancy. They’re absolutely perfect with a cuppa at any time of day!