French Almond Financiers (Print Version)
# Ingredients:
→ Base Ingredients
01 -
150g unsalted butter
02 -
25g plain/all-purpose flour
03 -
125g almond meal
04 -
100g icing sugar/powdered sugar
05 -
1 pinch salt
06 -
5 egg whites (approximately 150g)
07 -
1 teaspoon vanilla extract (optional)
→ Garnish
08 -
Flaked almonds (optional, to taste)
# Instructions:
01 -
Preheat your oven to 160°C/325°F. Generously grease a Financier Pan. Optionally, dust the pan with flour and tip out any excess.
02 -
Place the butter in a small saucepan over low to medium-low heat. Cook until completely melted and foamy. Continue cooking, occasionally stirring, until the butter turns golden and releases a nutty aroma (approximately 5-8 minutes). Remove from heat once small brown specks appear at the bottom of the saucepan. Set aside to cool.
03 -
In a large mixing bowl, sift together the flour, almond meal, icing sugar, and salt. Mix to combine thoroughly.
04 -
In a separate bowl, lightly whisk the egg whites until slightly bubbly. Add the whisked egg whites to the dry ingredients and mix until smooth.
05 -
Add the slightly cooled brown butter and vanilla to the mixture, whisking until just combined.
06 -
Transfer the batter to a piping bag and pipe into the Financier Pan (or simply spoon/scoop it in). Spread with the back of a spoon if needed, then top with flaked almonds.
07 -
Bake for about 20 minutes, or until lightly golden. Remove from the oven and let sit for about 10 minutes before removing from the financier pan. Transfer to a cooling rack until completely cooled.
# Notes:
01 -
Financiers are traditionally baked in small rectangular molds but can also be made in mini muffin pans.
02 -
Watch the butter carefully as it browns to prevent burning.
03 -
Egg whites should only be whisked until bubbly, not to stiff peaks.
04 -
Allow cakes to cool slightly before removing from the pan to prevent breaking.