These delicate Brown Butter Financier cakes are a great afternoon tea/coffee treat. Made with brown butter, ground almond, eggs, flour, and sugar – these little cakes are delicious. The texture is soft, light, and moist.

Start with melting the butter in a small saucepan over medium-high heat; cook until it stops bubbling and has turned a golden nutty brown, being careful not to burn the milk solids. Cool to room temperature. Whisk together the all-purpose flour, sugar and almond flour in a mixing bowl, until well incorporated.

Slowly whisk in the egg whites, scraping down the sides of the bowl. Mix until everything is incorporated and smooth. Slowly mix in the brown butter and vanilla extract. Transfer to a piping or large zip-top bag (for easy portioning) or bowl.

Seal/cover and refrigerate for at least 1 hour, and up to several days. Preheat the oven to 375 degrees. Grease the moulds or mini muffin pan with cooking oil spray or bakers’ spray. Fill each well about two-thirds full. Bake (middle rack) in the financier moulds for 13 to 15 minutes, or until browned at the edged and golden on top.

If using the mini muffin pan, bake at 375 degrees for 12 minutes. Dislodge the financiers while still warm.


  • 1 cup (140g) almond or hazelnut flour
  • 3/4 cup plus 2 tablespoons (180g) sugar
  • 5 tablespoons (45g) flour
  • generous pinch salt
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon vanilla or almond extract
  • 2 1/2 ounces (75g) brown butter, slightly warm


  1. Preheat the oven to 375ºF/180ºC and butter the insides of 24 mini muffin tins generously with softened, not melted, butter, making sure the butter the upper rims of the indentations.
  2. In a medium bowl, mix the almond or hazelnut powder, sugar, flour and salt.
  3. Stir in the egg whites and vanilla or almond extract, then the browned butter.
  4. Fill each indentation of the mini muffin tins almost to the top.
  5. Rap the tins sharply on the counter to level the tops, then bake for 13 minutes, until nicely browned.
  6. Let the financiers cool in the tins, then remove them, using a sharp knife to help release them, if necessary.