Brown Butter Almond Financiers

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Small almond cakes made with egg whites, vanilla and browned butter.

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Servings: 1 batch

Course: Dessert

Cuisine: French-inspired

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70 g almond flour
90 g granulated sugar
23 g all-purpose flour
1.5 g salt
60 g egg whites weighed without shells
¼ tsp vanilla paste
38 g browned unsalted butter finished weight; cooled until just warm, plus extra butter for molds

Get Recipe Ingredients

Equipment images are illustrative. Exact products may vary.

Heat the oven to 350°F. Butter small financier molds or mini muffin wells.
Whisk almond flour, sugar, all-purpose flour and salt together. Add egg whites and vanilla and mix until smooth.
Stir in the measured browned butter until evenly incorporated. Divide among the prepared small molds, leaving room for the cakes to rise.
Bake, starting the check at about 12 minutes, until golden at the edges and set in the center. Baking time depends on the size and depth of the molds.
Let firm briefly in the molds, then unmold onto a rack to cool.

The control represents one small batch; cake count depends on mold size.

Butter is weighed after browning, because cooking removes water.

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