Browned Butter Almond Financiers

These Browned Butter Almond Financiers are the perfect little treat with your afternoon tea, coffee or for weekend brunch.

Can you believe that Mother's Day is just over a week a way? I swear 2016, like its predecessor, seems to be kicking my ass and leaving me in the dust asking where the time has gone. While I ponder that...

How many of you are moms? Wouldn't it be wonderful to have a batch of these Browned Butter Almond Financiers for Mother's Day brunch? Hopefully you won't have to make them yourself, but if you do they are quick and easy to whip up and can be finished off with a number of toppings, for variety.

If you have never had, or heard of financiers, they are small French cakes that have a perfectly buttery crisp exterior that gives way to a light, moist interior. They are generally made with almond flour, but get their distinct flavour from the beurre noisette, or simply, browned butter. I love browned butter and use it in Banana Bread and Madeleines, among other baked goods. It adds a delectable, nutty flavour and fills my home with the most wonderful aroma when being made and baked.

The almond and browned butter are a flavour match made in heaven, but you can sub other nut flours - I love hazelnut or pistachio just as much. I actually made a batch using hazelnut flour that was a bit of a disaster in the looks department - not only did I forget to grease the molds, I also overfilled them. Good thing I always use a baking sheet along with whatever pan I'm baking in. Makes cleanup a cinch! Although their images don't appear in this post, they were bursting with flavour. You can sub it for the almond flour in the recipe below.

These mini bars are typically made in rectangle molds to resemble gold bars (or ingots), said to be developed by a pastry chef with a shop in the French financial district in the nineteenth century. They were to be a quick, on-the-go, cutlery-free and mess-free treat for the busy financiers (bankers, traders etc.) in the area. Brilliant, right! I love a food with a good back story.

You don't have to belong to the stock exchange crowd to enjoy these Browned Butter Almond Financiers. Simply invest in a financier mold (or you may use a mini muffin pan), some egg whites, flour, almonds, beurre noisette and toppings of your choosing (don't use strawberries - too watery) and whip up a batch for the special women in your life. Yup, that includes you!

If not these, how about these Mother's Day Treats:

Chalkboard Cookies

Banana Butterscotch Cake

Cookie Bouquet

Berry Beet Smoothtinis

Browned Butter Almond Financiers

These Browned Butter Almond Financiers are the perfect little treat with your afternoon tea, coffee or for weekend brunch.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Course: Dessert

Servings: 12 -18

Author: I Sugar Coat It

Ingredients

• 50 grams almond flour about ⅔ cup, or hazelnut flour
• 50 grams unbleached ½ cup, all-purpose flour
• 2.5 grams baking powder ½ teaspoon
• 125 grams superfine sugar about ⅔ cup
• 100 ml browned butter liquid
• 100 grams egg whites about ½ cup
• 3 grams vanilla bean paste ½ teaspoon
• raspberries blueberries, granola, nuts for topping

Instructions

• In a medium bowl, sift together the almond flour, all-purpose flour and baking powder. Add sugar and combine.
• Add the liquid browned butter and use a spatula to mix to form a paste.
• Add the egg whites a little at a time until well combined and smooth.
• Refrigerate overnight for best results.
• Preheat oven 350ºF.
• Prepare financier mold or mini muffin tin with non-stick spray and place on a baking sheet.
• Remove paste from fridge and add to a piping bag fitted with a plain tip (can be done without a piping tip).
• Pipe each cavity to about two-thirds full and ad toppings. You may also choose to add the toppings halfway through baking to keeping them from sinking too far into the batter.
• Place in the oven and bake for 12-15 minutes (depending on your oven). They should be a springy with a golden brown colour.
• Best enjoyed while warm, or within the same day baked.

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