Financier Cakes

These financier cakes offer a delightful blend of nutty richness, buttery indulgence, and delicate sweetness in every bite.

Course Dessert, Snack

Cuisine French

Method Bake

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 87

Preheat oven to 400F and butter a 24-unit mini muffin pan (or a 12-unit mini muffin pan baked in two batches).
Melt the butter in the microwave for 30-45 seconds. Stir until completely melted and set aside to cool.
1/2 cup (113g/1 stick) unsalted butter
In a medium bowl, toss together the sugar, almond flour, all-purpose flour, and salt.
3/4 cup (150g) granulated sugar, 3/4 cup (75g) almond flour, 1/3 cup (50g) all-purpose flour, 1/4 tsp salt
In a large bowl, beat the egg whites and extracts for 1-2 minutes on high until frothy.
4 large egg whites, 1/2 tsp vanilla extract, 1/4 tsp almond extract
Gently stir in the dry ingredients until just combined.
Add the melted butter and gently mix until all the butter is incorporated.
Spoon the batter evenly into the prepared mini muffin pan using a small cookie scoop or teaspoon. Add toppings if using.
Bake for 10-12 minutes or until golden brown and crispy around the edges. Let cool in the pan for 5 minutes, then transfer the financiers to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Leftovers can be stored in an airtight container for up to 3 days at room temperature.