Almond financiers (a step-by-step guide)

11 Aug

A few years ago, I discovered almond financiers while shopping at Joostenberg Deli. They produce a wide range of French-inspired pastries within their bakery, also including madeleines, croissants, etc. These unassuming little pastries looked intrigueing: no icing, no impressive decoration, just rectangular golden nuggets with their characteristic cracked tops. I’ve always been a sucker for any type of almond pastry, so I expected to love them. But when I finished all six in the packet by myself before even getting home, I knew I was hooked. Crunchy on the outside, densely moist in the middle, with the distinctive yet subtle almond flavour that all frangipane-style pastries are globally adored for.

I’ve since created a recipe for baking my own, using a mini-muffin tin instead of the original iconic rectangular molds that I cannot seem to find anywhere (I suppose they do look like little gold bars, and perhaps therefor the “financiers” name). I’ve baked many batches of these, and they never disappoint. Over the years I’ve adapted the recipe slightly to suit a number of easy substitutions (even using home-ground whole almonds) and to make sure that they didn’t stick to the pan as easily (the purists prefer buttering the moulds, but I honestly think non-stick spray does a better job).  I’ve also found David Lebovitz’s financiers post very handy, and specifically found the comments section very insightful (because so many people wanted to know if you atually stir in the egg whites without giving them a whisk first, and the answer is yes, you stir them in just a gloopy as they are). Apart from turning the butter into browned butter over the stove top, the rest is literally a stir-together vibe – it couldn’t be simpler.

I’ve created a few visuals in my kitchen, showing you what the process and the mixture look like – keep scrolling down to get the full recipe at the end of the post. Have fun in the kitchen and prepare to fall in love with these humble little nuggets.

Browned butter – take a look at the essential darker bits that form at the bottom of the pan. Keep swirling to prevent the butter from burning.

 

Separating my eggs – you’ll only use the whites, so keep the yolks for making custard later.

 

Add the ground almonds to a mixing bowl, along with flour, salt and sugar. Use store-bought “almond flour” (blanched ground almonds) or make your own by grinding whole almonds to a powdery consistency in a blender.

 

Add the yolks to the dry ingredients and mix to a sticky thick batter.

 

Add the slightly cooled browned butter to the batter and stir until fully incorporated.

 

It’s a stirring game – no technique, very easy.

 

Keep stirring until the butter is fully incorporated.

 

Use two spoons to drop the batter into a mini-muffin tin that’s thoroughly sprayed with non-stick cooking spray.

 

Optionally, top with a few flaked almonds.

 

Bake for 12 minutes at 220 C (or 200 C for fan assisted ovens).

 

Remove carefully from the tin using a sharp small bladed knife, and cool on a rack.

 

 

 

French simplicity at its finest: freshly baked almond financiers, baked in mini-muffin tins.

 

Ingredients: (makes 24 mini-muffin financiers)

  • 100 g salted butter
  • 140 g (1 cup tightly packed) ground almonds / almond flour (or grind your own from raw almonds)
  • 180 g (4/5 cup) light brown sugar (or white sugar)
  • 60 g (1/2 cup) white bread flour (or cake flour)
  • 1/4 teaspoon salt
  • 4 XL egg whites 
  • 1/2 teaspoon almond extract
  • about 1/4 cup flaked almonds (optional)

Method:

  1. Make the browned butter: Place the butter in a small saucepan over medium-high heat, swirling every now and then until melted. It will start to sizzle and bubble with a slightly “split” look. Continue to swirl from side to side (do not stir) every 15 seconds, watching it carefully. The large spattering bubbles will change to a gentler fine coffee-coloured foam – when this happens, check for a golden brown residue on the bottom of the pan. As soon as you spot this golden brown residue starting to form, remove the pot from the heat and keep on swirling until the foam subsides and you are left with a liquid, nutty, brown butter. Be careful not to burn the butter. The butter should now be around 80 ml in total, which is perfect. Set aside.
  2. Preheat the oven to 220 °C (or 200 °C if using fan-assisted oven). Spray a 24 hole mini-muffin tin generously with non-stick spray.
  3. Add the ground almonds, sugar, flour and salt to a large mixing bowl and stir with a spatula. Add the egg whites and extract and stir well – it will be a sticky, thick batter.
  4. Add the slightly cooled but still liquid browned butter and stir until well mixed. Divide the mixture evenly between the mini-muffin holes using two spoons. Top with some flaked almonds (optional) then bake for 12 minutes until golden brown and risen.
  5. Remove from the oven and let it cool for a few minutes in the pan before use a sharp small knife to loosen the sides of the financiers. Leave on a cooling rack to cool to room temperature.
  6. Serve with tea/coffee. Store in an airtight container for up to 1 week.

Note: If you are using unsalted butter, rather add 1/2 teaspoon salt. If not topping with almond flakes, the financiers with rise a little more and you’ll see more of the characteristic “cracked” top.

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