Those sweet little coconut tea cakes from a couple weeks were the perfect reminder that it’d been far too long since I’d made financiers. I’d first learned about the mini almond cakes from Clothide’s charming cookbook, and they quickly became a favorite sweet treat. And because they’re made primarily with almond flour, they convert easily to gluten-free.
Traditionally financiers are made in special mini rectangular molds, but mini muffin or mini tart molds get the job done just fine for those of us with limited kitchen storage space and/or a dislike of single-purpose kitchen equipment.
Definitely feel free to get creative with these. Although almonds are the most traditional, hazelnuts would be a natural match to the golden and nutty browned butter.
Clothide used honey in addition to sugar in her version, so I’m guessing that substituting half of the sugar for honey would also work here. Another popular way to jazz up financiers is by adding raspberries or blackberries to the batter just before baking. It’s hard to go wrong with a recipe that’s primary ingredients are browned butter and ground nuts
Brown Butter Almond Financiers
Yield: about 2 dozen mini-muffin sized financiers
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 45 minutes
* 12 Tablespoons butter, cut into 12 pieces
* 1 cup almonds
* 1 cup sugar, separated
* 6 large egg whites
* 1/3 cup superfine rice flour,plus extra for dusting pan
* 1/3 cup potato starch
* sliced almonds for garnish (optional)
Place the butter in a small saucepan over medium heat. Bring the butter to a low boil, stirring from time to time. Remove the saucepan from the heat once the butter has turned golden brown and smells nutty. Set aside.
Place the almond and 1/2 cup of sugar in a food processor and process until the mixture has turned into sweetened almond flour (the sugar helps the almonds achieve a finer grind and prevents the almonds from turning to almond butter). Place the almond mixture into another small saucepan and add the remaining 1/2 cup of sugar. Add the egg whites, stir, and place the saucepan over low heat. Heat the mixture, stirring constantly with a wooden spoon, until the mixture has heated through, is slightly white and runny. Remove from heat.
Add the superfine rice flour and potato starch and stir to mix. Gradually stir in the browned butter. Transfer the mixture to a heatproof bowl and let cool, until it has reached room temperature. Press a piece of plastic wrap on the surface and place in the refrigerator for at least one hour or up to overnight.
When you are ready to bake, preheat the oven to 400 degrees. Butter or spray your mini-muffin tins or mini tart molds and then dust generously with rice flour. Tap out the excess. Fill each mold almost to the top with batter and then sprinkle with sliced almonds, if desired.
Bake for 11-13 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Remove from oven and un-mold as soon as possible. If the financiers are sticking, you can run a blunt knife around the edges to help remove the cakes. Transfer to a cooling rack. Serve at room temperature.