AlmondĀ Financiers

October 27, 2011
0 Ratings
  • Makes 12
Author Notes

Besides being a great way to use up egg whites, these diminutive cakes are elegant and fragrant with almonds, and easy to whip up. I put my own spin on a Nick Malgieri recipe (borrowing his basic proportions but mixing up the flavors from the Modern Baker) to create these. Read more at —sarabclever

What You'll Need
  • 4 ounces almonds, preferably fresh ground (about a cup)
  • 1 cup sugar
  • 1/2 cup flour
  • 1/2 cup egg whites (about 4)
  • 8 tablespoons butter (one stick), melted
  • 1 teaspoon almond extract
  1. Heat the oven to 375F. Grease a mini-muffin pan. Mix the almonds, sugar, and flour. Stir in the egg whites and almond extract, then fold in the butter.
  2. Fill the wells of the mini-muffin pan about halfway full. Bake until the cakes are risen, golden, and are firm to the touch, about 18 minutes (or longer if making larger financiers). Remove from the muffin pan and allow to cool.

See what other Food52ers are saying.

  • Karen Mayrand
    Karen Mayrand
  • SuzanneM
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.

2 Reviews

Karen M. August 29, 2016
These are perfect to use up extra egg whites. I cut the sugar a bit and they were delicious and since it uses melted butter and you don't need to whip the egg whites, it is quick and easy to make. I baked some scallop-shaped Madeleine molds and the rest in mini-muffin tins. I definitely preferred the ones cooked in the Madeleine molds because of the crispy edges and soft centers.
SuzanneM August 7, 2012
These are delicious, easy, and very authentic! I have made them twice - once with regular flour and once with the gluten-free flour blend from Both times they turned out beautifully (and my gluten-free daughter was thrilled)! I made a couple of minor changes to make the flavor deeper: (1) when I melted the butter, I browned it, and (2) I also added some vanilla extract - about 1 tsp. I also put an olallieberry in the center of each little cake - which sunk in a little during the cooking, as planned. Many recipes call for you to refrigerate the dough in the pans for a while before baking. I did not notice a discernable difference when I did that with this recipe. One big difference, I think the quantity is off, mine made 24-30 mini-muffin sized cakes.