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Brown Butter Financiers Recipe

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Brown Butter Financiers are delicate, moist almond cakes with a rich, nutty flavor from browned butter. These small French tea cakes are perfect for an elegant snack or dessert, featuring a tender crumb and a crisp edge, topped with toasted almonds for added texture.

Ingredients

Scale

Brown Butter

  • ¾ cup unsalted butter

Dry Ingredients

  • 1 cup sugar
  • 1 cup almond flour
  • ⅔ cup all-purpose flour
  • ¼ cup sliced almonds or chopped almonds for topping

Wet Ingredients

  • 6 large egg whites

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt ¾ cup unsalted butter. Swirl the pan occasionally. It will bubble and foam, then turn a golden brown color with a nutty aroma, which should take about 5–7 minutes. Remove from heat and let it cool slightly to avoid cooking the eggs when combined.
  2. Mix Dry Ingredients and Egg Whites: In a medium saucepan or bowl, combine 1 cup sugar and 1 cup almond flour. Add 6 large egg whites and stir until fully incorporated.
  3. Warm the Mixture: Place the mixture over medium-low heat and stir constantly until it becomes slightly runny and warm but not hot. This helps to dissolve the sugar and develop the texture. Remove from heat.
  4. Add Flour: Stir in ⅔ cup all-purpose flour thoroughly until well blended.
  5. Incorporate Brown Butter: Gradually add the cooled brown butter, stirring continuously to create a smooth, loose batter with evenly combined ingredients.
  6. Chill the Batter: Cover the batter with plastic wrap and refrigerate for 1 hour or up to 3 days to let the flavors meld and improve texture.
  7. Prepare Oven and Molds: Preheat the oven to 350°F (180°C). Lightly grease rectangular financier molds or mini muffin tins to prevent sticking.
  8. Fill Molds: Spoon the chilled batter into the prepared molds, filling them about ¾ full. Sprinkle a few sliced or chopped almonds on top for garnish and added crunch.
  9. Bake: Bake for 12 to 15 minutes until edges are golden brown, tops have cracked slightly, and a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moisture.
  10. Cool: Remove from the oven and cool on a wire rack until cool enough to handle. Run a smooth-bladed knife around the edges to help release the financiers from the molds easily. Let them cool completely before serving.
  11. Serve: Enjoy the financiers at room temperature, preferably within the next few hours for the best texture and flavor.
  12. Storage: Wrap leftovers tightly with plastic wrap, then foil, or place in a sealed freezer-safe bag. Freeze to preserve freshness for later enjoyment.

Notes

  • Be cautious when browning butter as it can go from browned to burnt very quickly.
  • Make sure the butter is slightly cooled before adding to the batter to avoid scrambling the eggs.
  • Chilling the batter helps to develop a better texture and flavor.
  • You can use rectangular financier molds or mini muffin tins depending on your preference.
  • Do not overbake, as financiers should remain moist inside.
  • Leftover financiers freeze well when properly wrapped.

Keywords: brown butter financiers, almond cake, French tea cake, brown butter dessert, almond flour cake

Find it online: https://freshrecipehub.com/brown-butter-financiers-recipe/