Healthy Almond Financiers
These mini almond financiers are made with almond flour, egg whites, and less butter and sugar than traditional cakes. They are so fluffy and tender - perfect for breakfast, snack, or dessert! Best of all, they're so easy to make.
Servings: 24 financiers
Ingredients
- 10 tablespoons unsalted butter plus additional for greasing pan
- 1 cup powdered sugar
- 1 cup almond flour
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 egg whites
- 1 teaspoon vanilla extract
- 1/2 - 1 teaspoon almond extract depending on how strong you prefer the almond flavor
- 1/2 cup slivered almonds optional
Instructions
- Preheat oven to 400ºF. Grease a financier pan or a mini muffin pan very well with butter.
Brown the butter:
- In a small pan, melt the butter over medium-low heat. Let it cook until it turns brown and stops sputtering. Immediately pour into a bowl to cool. Do not scrape in any of the burnt bits.
Mix the batter:
- In a large bowl, whisk together the powdered sugar, almond flour, all purpose flour, baking powder, and salt. Using an electric mixer, beat in the egg whites until the dry ingredients are completely moistened. Add the browned butter (do not pour in any black bits that have sank to the bottom of the bowl) and beat on high speed until the batter is smooth and light. Beat in the vanilla and almond extract.
- Divide the batter among the cups of the greased pan using a spoon or piping bag. Optionally top the financiers with slivered almonds. Bake for 9-13 minutes, or until the tops are golden brown and an inserted toothpick comes out clean. Let the financiers cool in the pan on a wire rack.
- Once cooled, run a small knife around the edges of the muffin cups to help release the financiers. Remove the financiers and enjoy at room temperature or warmed. I recommend serving with a little butter or jam!
Notes
Greasing the pan: Make sure to grease the pan with lots of butter to prevent the financiers from sticking.
Browning the butter: Browned butter goes from perfect to burnt in a matter of seconds. Make sure to go slow over medium-low heat. If you get burnt/black bits at the bottom of the pan, simply transfer the butter to a separate bowl and leave the burnt bits in the pan.
Egg whites: 8 egg whites may seem like a lot to separate. If you prefer to use liquid egg whites from a carton, use 1 1/4 cup.
Serving and storage: These financiers are amazing at room temperature or warm the day they are baked! If you have leftovers, store them in an airtight container in the fridge and reheat in the oven or microwave before enjoying.