Brown Butter Almond Financiers with Raspberries and Chocolate

Quick Recipe Version (TL;DR)

• Yield: 18 small financiers (or about 24 mini-muffin cakes)
• Prep Time: 20 minutes
• Cook Time: 13–16 minutes
• Total Time: 40 minutes (including cooling time for brown butter)

Quick Ingredients

• 115 g unsalted butter (8 tbsp / 1 stick), for browning
• 100 g finely ground almond flour (1 cup, lightly packed)
• 150 g powdered sugar (1¼ cups)
• 40 g all-purpose flour (⅓ cup), spooned and leveled
• ¼ tsp fine sea salt
• 4 large egg whites (about 120 g), room temperature
• 1 tsp pure vanilla extract
• Optional: ¼ tsp almond extract
• 18–24 fresh raspberries and/or 3 tbsp mini chocolate chips
• Soft butter or baking spray for greasing the pan

Do This

• 1. Preheat oven to 400°F (200°C). Grease a financier pan or mini muffin tin.
• 2. Brown butter in a small saucepan until deep golden and nutty; cool 10 minutes.
• 3. In a bowl, whisk almond flour, powdered sugar, flour, and salt.
• 4. In another bowl, lightly whisk egg whites until foamy, then stir into dry ingredients with vanilla (and almond extract, if using).
• 5. Gradually whisk in warm brown butter until smooth and glossy; chill batter 10 minutes.
• 6. Fill molds about ¾ full, press in a raspberry or sprinkle mini chocolate chips on each, and bake 13–16 minutes until deep golden at the edges. Cool 5 minutes in pan, then unmold to a rack.

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Why You’ll Love This Recipe

• Classic French-style financiers with a deeply nutty brown butter aroma and tender almond crumb.
• Simple pantry ingredients, yet the results feel elegant enough for afternoon tea or dessert.
• Flexible toppings: use raspberries for a fresh, tangy bite or mini chocolate chips for a richer treat.
• Keep well, freeze beautifully, and the batter can be made ahead for almost-instant freshly baked cakes.

Grocery List

• Produce: Fresh raspberries (small, firm berries work best)
• Dairy: Unsalted butter
• Pantry: Almond flour, powdered sugar, all-purpose flour, fine sea salt, vanilla extract, optional almond extract, mini chocolate chips (optional), nonstick baking spray or extra butter for greasing

Full Ingredients

For the Brown Butter

• 115 g unsalted butter (8 tbsp / 1 stick), cut into pieces

For the Financier Batter

• 100 g finely ground almond flour (about 1 cup, lightly packed)
• 150 g powdered sugar (about 1¼ cups), sifted if lumpy
• 40 g all-purpose flour (about ⅓ cup), spooned and leveled
• ¼ tsp fine sea salt
• 4 large egg whites, room temperature (about 120 g)
• 1 tsp pure vanilla extract
• Optional: ¼ tsp almond extract (for extra almond flavor)

For the Pan and Toppings

• Soft butter or nonstick baking spray, for greasing the molds
• 18–24 fresh raspberries, patted dry
• 3 tbsp mini chocolate chips (use in place of or in addition to raspberries)
• Optional: extra powdered sugar, for dusting just before serving

Step-by-Step Instructions

Step 1: Prep the pan and oven

Preheat your oven to 400°F (200°C) with a rack in the center. Financiers bake quickly at a relatively high temperature to develop their signature crisp edges and golden color.

Generously grease a financier pan or a mini muffin tin with soft butter or nonstick baking spray, making sure to reach into all the corners so the cakes release easily. If your pan is prone to sticking, you can also lightly dust it with flour, tapping out any excess.

Set the prepared pan aside while you make the batter.

Step 2: Brown the butter

Place the 115 g (1 stick) unsalted butter in a small, light-colored saucepan. A light pan makes it easier to see the color change. Melt the butter over medium heat, swirling the pan occasionally.

Once melted, the butter will begin to foam and sizzle. Continue cooking, watching closely, until the milk solids at the bottom turn deep golden brown and the butter smells intensely nutty and toasty. This usually takes about 4–6 minutes from the time it fully melts.

As soon as it reaches a rich amber color, remove the saucepan from the heat to prevent burning. Pour the brown butter (including the browned bits) into a heatproof bowl or measuring cup and let it cool for about 10 minutes. It should still be warm but not scalding hot when you add it to the batter.

Step 3: Combine the dry ingredients

In a medium mixing bowl, add the 100 g almond flour, 150 g powdered sugar, 40 g all-purpose flour, and ¼ tsp fine sea salt.

Whisk thoroughly to combine and break up any small lumps. If your powdered sugar or almond flour are particularly clumpy, you can sift them first to ensure a smooth, delicate batter. Set this dry mixture aside.

Step 4: Lightly whisk the egg whites

In a separate medium bowl, add the 4 large egg whites. Using a whisk or a fork, whisk them just until they are foamy and slightly opaque, about 20–30 seconds. You do not want stiff peaks; you simply want to loosen the whites so they blend easily with the dry ingredients.

Stir in the 1 tsp vanilla extract and the optional ¼ tsp almond extract if you are using it.

Step 5: Make the batter

Make a well in the center of the dry ingredients. Pour the foamy egg white mixture into the well. Using a spatula or whisk, gently stir until everything is combined into a thick, smooth paste.

Now, slowly pour the warm (not piping hot) brown butter into the bowl in a thin stream, whisking constantly as you go. The batter will loosen and become glossy and pourable. Make sure to scrape in all the flavorful browned bits from the bottom of the butter container; they carry much of the nutty aroma.

Once fully combined and smooth, cover the bowl and let the batter rest in the refrigerator for about 10–15 minutes. This short chill helps the batter thicken slightly and gives the cakes a better texture and domed top.

Step 6: Fill the molds and add raspberries or chocolate

Give the batter a gentle stir after resting. Using a small scoop or spoon, fill each prepared mold about ¾ full. Financiers puff a bit, but they should not overflow.

If using raspberries, make sure they are dry, then gently press one raspberry (large molds) or half a raspberry (very small molds) into the center of each portion of batter, pointed side up if possible. The batter should come up around the sides of the berry.

If using mini chocolate chips, sprinkle about ½ teaspoon over the top of each financier. You can also make a mixed tray, some with raspberries and some with chocolate, using the same base batter.

Step 7: Bake, cool, and serve

Place the pan in the preheated oven and bake for 13–16 minutes, rotating the pan halfway through baking for even color. The financiers are done when the edges are deep golden brown, the centers are puffed, and a toothpick inserted near the edge comes out clean (the area around raspberries may be slightly moist).

Remove the pan from the oven and let the financiers cool in the pan for about 5 minutes. Then, run a thin knife around the edges if needed and gently lift or invert the cakes onto a wire rack to cool completely.

Dust with a light shower of powdered sugar just before serving, if you like. Serve slightly warm or at room temperature, ideally the same day for the crispiest edges, though they remain delicious for several days.

Pro Tips

• Watch the butter carefully. Brown butter goes from perfect to burned quickly. As soon as it smells nutty and the solids are deep golden, pull it off the heat.
• Use fine almond flour. Finely ground almond flour (not coarse almond meal) gives a delicate, tender crumb and a more refined texture.
• Do not overbeat the egg whites. You only want them foamy, not whipped. Overbeating changes the structure and can make the cakes tougher or oddly domed.
• Dry the raspberries well. Excess moisture can make the centers gummy. Pat them dry on a paper towel before pressing into the batter.
• Rest the batter. Even a brief chill improves flavor and texture. You can also chill the batter longer (see Make-Ahead notes) for convenience.

Variations

• Citrus Almond Financiers: Add 1–2 tsp finely grated lemon or orange zest to the dry ingredients. Top with a thin slice of candied citrus instead of berries.
• Hazelnut or Pistachio Twist: Swap half of the almond flour (50 g) for finely ground toasted hazelnuts or pistachios. Top with a few chopped nuts instead of fruit.
• Coffee-Chocolate Financiers: Dissolve 1 tsp instant espresso powder in the warm brown butter, then top each financier with mini chocolate chips for a mocha-style treat.

Storage & Make-Ahead

Once completely cool, store financiers in an airtight container at room temperature for up to 2 days. Their edges are crispiest on day 1, but they stay moist inside for several days.

For longer storage, place cooled financiers in a single layer in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature for 30–45 minutes before serving; a brief warm-up in a 300°F (150°C) oven for 5–7 minutes will refresh the texture.

The batter itself can be made ahead and kept covered in the refrigerator for up to 3 days. Give it a gentle stir before filling your molds. Chilled batter bakes especially nicely, making it easy to serve freshly baked financiers on demand.

Nutrition (per serving)

Approximate values per financier (based on 18 financiers, without chocolate chips): about 140 calories, 9 g fat, 13 g carbohydrates, 2 g protein, 10 g sugar, and 0.5 g fiber. Adding chocolate chips will increase the calories and sugar slightly (about 10–15 extra calories per cake).