These delicious mini cakes are flavored with brown butter, almond, and cinnamon. They have a moist and dense-yet-tender crumb and a lightly crisp exterior — so lovely with a cup of tea or coffee.
Ingredients
6tablespoonsunsalted butter
1cupgranulated sugar
1cupalmond flour
⅓cupall-purpose flour
½teaspoonground cinnamon
¼teaspoonMorton kosher salt
3largeegg whites,at room temperature
1teaspoonpure vanilla extract
1teaspoonpure almond extract
3teaspoonssliced almonds,optional
Instructions
Place the butter in a small saucepan and cook over medium heat until the butter just begins to brown and starts to smell nutty. This should take about 7 minutes but keep an eye on it – you don’t want to burn the butter. Remove the butter from the heat immediately and let it cool while you prepare the rest of the ingredients.
Preheat the oven to 350°F and grease a mini muffin pan with nonstick baking spray.
Add the sugar, almond flour, all-purpose flour, cinnamon, and salt to a large mixing bowl. Whisk to combine.
Add the egg whites, vanilla extract, almond extract, and cooled brown butter. Stir to combine — the dough will be quite thick.
Spoon or pipe the dough into the greased muffin tins, filling each one about ⅔ of the way full.
(Optional) Place 2-3 sliced almonds on top of the dough, if using.
Bake for 15-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out just clean.
Allow the financiers to cool slightly in the pan for 5 minutes and then remove them to a wire rack to cool completely. Enjoy.
Notes
Store any leftover financiers in an airtight container at room temperature for up to three days. Or freeze in an airtight container for up to two months.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.