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  • Writer's pictureSusie Csorsz Brown

Simply the best Financiers

Updated: May 16, 2020

‘Simply’ because these can go from idea stage to popping into your mouth in less than 40 minutes (though you might burn your tongue, I guess). ‘Best’ because these are awesome as dessert, breakfast, or a snack. I do have another Financier recipe on the site (Chocolate ones, no less), but I wanted one that didn’t use powdered sugar (mostly because I didn’t have any on hand, and often people don’t so I wanted this to be pantry-friendly. In fact, I bet you have everything you need for these in your house right now, so what is stopping you?

A quick note: you can add the slices of berry, or chocolate, or spoonful of nutella or nothing at all. We like ours a little bigger than the traditional French might, but that just makes ours two-bite good.


Makes 24 little tasty cakes

The berries add a perfect touch to the little almond cakes


1 1/4 cups unsalted butter

a scant 2 cups (6 ounces) finely ground almond flour

3/4 cup sugar

3 tablespoons coconut flour

1 teaspoon table salt

1 1/3 cups (6 ounces) egg whites (7or 8 large eggs)

10 or 12 strawberries, quartered, optional


Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 24-cup mini-muffin tin with baking spray. Set aside.

Melt butter in skillet over medium heat. Cook, swirling the pan often, until milk solids are dark golden brown and butter has nutty aroma, 1 to 3 minutes. Immediately transfer butter to heatproof bowl.

Whisk almond flour, sugar, coconut flour, and salt together in second bowl. Add egg whites. Using rubber spatula, stir until combined, mashing any lumps against side of bowl until mixture is smooth. Stir in butter until incorporated. Distribute batter evenly among prepared muffin cups (cups will be about 3/4 full). Push a strawberry quarter into the batter, pointy end up.

Bake until edges are well browned and tops are golden, about 25-30 minutes, rotating muffin tin halfway through baking. Remove tin from oven and immediately invert wire rack on top of tin. Invert rack and tin; carefully remove tin. Turn cakes right side up and let cool for at least 20 minutes before serving.

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