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.
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 ?
- We prepare the peanut butter
- We preheat the oven
- We sift together dry ingredients
- We relax lightly 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 the refrigerator because they would harden because of 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 moist orange cake
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!
Classic French 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 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.