A little sweetness for a snack: the Classic French financiers ! Very soft and comforting, with their good almond taste... We prepare them in a few minutes at home, and we keep them for several days without problem. With or without flaked almonds on top, it's up to you!
What You'll Love About These Almond Financiers
- flavors : the delicate flavor of almond, enhanced by a touch of vanilla.
- texture : very soft and comforting...
- difficulty level : very easy to prepare at home! To cook the financiers, and give them this "ingot" shape, I use a specific pan silicone (quality) very practical to unmold.
Details of the recipe ingredients
- butter : for these financiers, I use unsalted butter, which I melt into hazelnut butter (everything is explained in the recipe).
- almond meal : it is the key ingredient in financiers because it brings the almond taste and the soft texture.
- icing sugar : I use icing sugar here because it blends easily into the dough, especially when you add the egg whites.
- vanilla : it is a flavor enhancer in this recipe, ideal for highlighting the almond.
What is brown butter used for in financiers?
The classic financier recipe uses hazelnut butter (personally, I also put it in my madeleines). The difference between classic melted butter and hazelnut butter it's the taste !
As its name suggests, hazelnut butter is richer in flavor, with a hint of hazelnut. In desserts, it's really delicious. If you've never tasted it, give it a try!
How to make classic financiers ?
- We prepare the peanut butter
- We preheat the oven
- We sift together dry ingredients
- We relax lightly beat the egg whites
- We add them with dry ingredients
- We incorporate vanilla
- We finish by pouring the peanut butter
- We pour the dough in a financiers pan
- We bake !
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for successful financiers
- do not let your brown butter darken : as soon as the amber color appears, stop the cooking by pouring it into a bowl.
- use a spatula/spatula to incorporate the egg whites with dry ingredients, it's easier than a whisk because the dough is quite sticky.
- use a piping bag to more easily fill the cavities of the financial mould.
- let 2 millimeters of free edge at the top of each cavity, to prevent the dough from overflowing during cooking.
How to store your almond financiers?
Financiers keep at room temperature, in an airtight container, for about 4-5 days. Avoid leaving them in the sun or near a heat source.
I do not recommend refrigerating them as they will harden due to the melted butter they contain.
Other recipes to try
If you like easy recipes for a snack, then I advise you to take a look at these other recipes from the blog:
- Oatmeal and chocolate cookies
- Chocolate shell madeleines
- Shortbread jam
- Very moist marble cake
- Far Breton with prunes
- Very soft orange cake
If you make these almond financiers, please rate the recipe below and tag @liliebakery on Instagram so I can see your handsome financiers!
- 100 g unsalted butter
- 65 g almond meal
- 35 g all-purpose flour
- 100 g icing sugar
- 1 pinch of salt
- 3 large egg whites
- 0,5 cc vanilla extract
- A few slivered almonds (optional)
- Prepare the brown butter: in a small saucepan, heat the butter in pieces over very low heat, stirring, until it takes on an amber-caramel hue. Immediately remove from heat, sieve to remove the foam and pour into a bowl to stop the cooking. Let cool for the rest of the recipe.
- Preheat the oven to 200° traditional heat. Butter the financier mold (except if the silicone one).
- In a large container, sift the ground almonds, flour, icing sugar and salt. Mix everything for a fine and homogeneous texture.
- Separately, loosen the egg whites with a fork (without whisking them). Then add them to the dry ingredients with the vanilla. Mix with a spatula/maryse. There should be no lumps. Do not overmix, just as much as needed.
- Finish by adding the warm brown butter, incorporate by mixing gently with the spatula/maryse.
- Pour the batter into the financial mold using a piping bag (for more precision) or using a tablespoon. Leave 2 millimeters of empty space in each indentation to prevent it from overflowing during cooking. Optional: sprinkle the top with a few slivered almonds.
- Bake for about 11-13 minutes (adjust according to your oven, as they are all different). The angles and the top of the financiers must be gilded.
- Leave to cool in the mold then unmold on a wire rack until completely cooled.
To make and remake... to be made in hazelnut, pistachio, coconut versions... delicious and very practical for "using" egg whites!
[...] I'm sure you're like me and you really like those famous egg custards that are sold in supermarkets and whose name we won't mention!! I've always wanted to make some and see if the homemade ones were as good as those from Mrs. Milkmaid... Oops!! I have a weakness for coffee ones... as much as I don't drink them, but coffee desserts... I love them (and let's not talk about éclairs!!). So, I started looking for THE recipe that I was going to make today and that I found at Pierecettetcuisine. But I wanted to accompany these little pots of egg custards with little almond financiers... for a gourmet break that was most... gourmet and perfect!! And I found a nice recipe at Lilie Bakery. [...]
These little financiers are very tempting!
Thank you very much Lady! See you soon :)
Hello
Thank you for this excellent, tested and approved recipe. The browned butter provides a very subtle taste. We will try it in a hazelnut version next time.
Thank you Pascal for your feedback! See you soon :)
Hello, can we replace the almond powder with grated coconut?
Hello Véronique, so if you remove the almond powder they are no longer financiers at all :) You are creating a new recipe, I have never done it, but you are free to try :) See you soon
Perfect recipe! The top is very crispy and they are very soft, the almond flavor is very pronounced. Nothing to complain about!
Thank you Héloïse! See you soon :)
Tested and validated recipe, excellent financiers and without whipping the whites!
Thank you very much for your feedback Justine! Glad you like these financiers, see you soon :)
Delicious these financiers, delighted to have learned how to make hazelnut butter, it really does have a hazelnut taste! For those with a sweet tooth who love the taste of almonds, I added a teaspoon of bitter almond extract, the bitterness is not felt because the vanilla is very sweet!!! Two teaspoons.
Thank you very much Anne for your feedback! I am delighted that you like them, see you soon :)
Hello,
I would like to make your financiers, but with chocolate. When should I add the melted chocolate?
Thank you
Hello Véronique, so you have to use bitter cocoa, and not melted chocolate. You can try 25g, by increasing the icing sugar a little. You add the bitter cocoa at the same time as the icing sugar. This changes the recipe, so you would have to do some tests in the kitchen for this, it is difficult to confirm off the top of your head. See you soon :)
Hello, I would like to make your financier recipe but I would like to make them with pistachio for a change. How much pistachio paste can I add and at what point in the recipe? Thanks in advance
Hello Orlane, to answer your question, it would be a different recipe because by adding an ingredient, fat like pistachio paste, you change the balance of the other ingredients. I advise you to do a test in the kitchen and see if it works with 50g of pistachio paste that you add with the vanilla. See you soon :)
Hello,
I'm going to try the recipe tonight, but I didn't understand about the egg whites, you don't whisk them, just use a fork?
Hello Alix, yes indeed for financiers it's always like that, you just have to relax the whites without whipping them into snow. I hope you like them! See you soon :)
Hello, thank you for this beautiful recipe, however, I do not know what it is to relax the egg whites. Is it just beating them with a fork like for an omelette or am I completely off the mark?
Hi Caro, yes relax, it just means mix with a fork (it's not whisking). See you soon :)
Delicious !
I didn't have any vanilla left but I added a touch of Amaretto, the texture is perfect!
Thank you for this very precise and very good recipe.
Thank you Maud! See you soon :)
Very good, the family enjoyed it! The first attempt at brown butter ended up burnt♀️, but I learned from my mistake because the second time I watched carefully (you really have to stop as soon as there are small golden particles at the bottom of the pan, if they are black; it's burnt!).
Maybe I'll make them again with only 80g of butter, they were a bit too fatty for my taste.
But otherwise perfect, they are easy to make!
The proportion of butter in this recipe is the one traditionally used in financiers in general, because butter is the softness! This recipe is very popular with other readers, as you can read in their comments. See you soon :)
I want to make this recipe, but 200 degrees for the oven, is that in Celsius or Fahrenheit? You write traditional heat, it depends on which country!!! I'm in Canada....
Hello Pascale, I'm in France so all my recipes are in Celsius. See you soon :)
Hello Lilie,
I made these financiers in my food truck and they were a huge success with customers. Thank you very much for this recipe which will also go into my personal recipe book (And also thank you for the bible that this site represents)
Thanks Nicolas! Don't hesitate to let them know that the recipes you make come from my blog; I'd be happy to have new readers! See you soon :)
This recipe is wonderful! Financiers are my husband's favorite pastries and he loved them (and my son too, for that matter).
Thank you so much!
Yesterday I tried it with hazelnut powder, without the bitter almond extract, and it was delicious. Then I made an egg yolk cake so as not to waste the yolks.
Next time I'll try a savory recipe. After the French toast and financiers, that was a lot of sugar for the day, haha! Perhaps you have a savory egg yolk cake recipe on your blog. I'll take a look :).
Thank you again and good luck.
Hi Maëlle! Thank you so much! No, I don't have a savory cake recipe on my website. See you soon :)