French
Brown-Butter Financiers
Small almond cakes concentrate hazelnut-scented brown butter into crisp bronze edges and exceptionally moist centers.
12 servings · 25 minutes prep · 18 minutes cook
Ingredients
Financier batter
- 10 tbsp unsalted butter
- 1 1/4 cups almond flour
- 1 1/2 cups confectioners’ sugar
- 1/2 cup cake flour
- 6 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Directions
Brown and cool the butter
- Cook unsalted butter until foam subsides and milk solids turn hazelnut brown, 4-6 minutes. Strain only if any solids blacken; cool until warm.
Rest and bake
- Whisk almond flour, powdered sugar, cake flour, and kosher salt. Stir in unbeaten egg whites and vanilla extract, then brown butter. Chill 1 hour.
- Pipe into 12 buttered rectangular financier molds and bake at {{temperature:400F}} until deep gold at the edges and springy at the center, 14-18 minutes. If using the listed mini-muffin tin, fill about 24 wells two-thirds full and begin checking at 10 minutes; they usually finish in 10-14 minutes. Unmold after 5 minutes.
