Classic French financiers

Financiers easy recipe - Lilie Bakery

A little sweetness for a snack: the Classic French financiers ! Very soft and comforting, with their good almond taste… They can be prepared in a few minutes at home, and kept for several days without any problem. With or without slivered almonds on top, it's up to you!

What You'll Love About These Almond Financiers

  • flavors : the delicate flavor of almonds, 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 of the financiers because it brings the almond taste and the soft texture.
  • icing sugar : I use icing sugar here because it melts 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.
Financial recipe - Lilie Bakery

What is brown butter used for in financiers?

The classic recipe for financiers uses brown butter (personally, I also put some in my madeleines). The difference between classic melted butter and hazelnut butter it's the taste !

As its name suggests, brown butter is richer in flavor, with a hint of hazelnut. In desserts, it is really delicious. If you've never tasted it, give it a go!

How to make classic financiers ?

  1. We prepare the peanut butter
  2. We preheat the oven
  3. We sift together dry ingredients
  4. We relax lightly egg whites
  5. We add them with dry ingredients
  6. We incorporate vanilla
  7. We finish by pouring the peanut butter
  8. We pour the dough in a financiers pan
  9. 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 the refrigerator because they would harden because of the melted butter they contain.

Almond Financier - Lilie Bakery

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:

If you make these almond financiers, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your handsome financiers!

Financial recipe - Lilie Bakery
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4.9 on 29 votes

Classic French financiers

Soft and with a good taste of almonds, we love these little financiers! A quick and easy recipe to make for a snack…
Prep time20 minutes
Cook time13 minutes
Total33 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Financial
Yield: 9 financial


  • 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 tsp 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.


Financiers will keep at room temperature, in an airtight container, for about 4-5 days. I do not recommend the refrigerator because they would harden.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
August 24, 2023
September 7, 2023



  1. Reply


    26th January 2011

    To do and to redo… available in a hazelnut, pistachio, coconut version… delicious and very practical for “liquidating” egg whites!

  2. Reply


    August 31, 2023

    5 stars
    These little financiers are very tempting!

    • Reply

      Lilie bakery

      September 2, 2023

      Thank you very much Lady! See you soon :)

  3. Reply


    September 10, 2023

    5 stars
    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.

    • Reply

      Lilie bakery

      September 13, 2023

      Thank you Pascal for your feedback! See you soon :)

  4. Reply


    December 2, 2023

    Hello, can we replace the almond powder with grated coconut?

    • Reply

      Lilie bakery

      December 4, 2023

      Hello Véronique, so if you remove the almond powder they are no longer financiers at all :) You create a new recipe, I have never done it, but you are free to try :) See you soon

  5. Reply


    December 17, 2023

    5 stars
    Tested and validated recipe, excellent financiers and without whipping the whites!

    • Reply

      Lilie bakery

      December 18, 2023

      Thank you very much for your feedback Justine! Glad you like these financiers, see you soon :)

  6. Reply


    December 21, 2023

    5 stars
    These financiers are delicious, delighted to have learned how to make browned butter, it really has a nutty 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 not because vanilla is very sweet!!! two teaspoons.

    • Reply

      Lilie bakery

      December 22, 2023

      Thank you very much Anne for your feedback! I'm glad you like them, see you soon :)

  7. Reply


    11th February 2024

    I would like to make your financiers, but with chocolate. When should I add the melted chocolate?
    Thank you

    • Reply

      Lilie bakery

      13th February 2024

      Hello Véronique, then you must use bitter cocoa, and not melted chocolate. You can try 25g, increasing the icing sugar a little. You add the bitter cocoa at the same time as the icing sugar. This changes the recipe, so it would be necessary to carry out kitchen tests for this, but it is difficult to confirm. See you soon :)

  8. Reply


    14th June 2024

    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

    • Reply

      Lilie bakery

      July 3, 2024

      Hello Orlane, to answer your question, it would be a different recipe because by adding an ingredient, fatty like pistachio paste, you modify 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 :)

  9. Reply


    July 12, 2024

    I'm going to try the recipe this evening, however I don't understand about the egg whites, we don't beat it with a whisk, just with a fork?

    • Reply

      Lilie bakery

      July 12, 2024

      Hello Alix, yes indeed for financiers it's always like that, you just have to relax the whites without whipping them into stiff peaks. I hope you like them! See you soon :)

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