by: NYC Cook

These rich, slightly chewy little butter cookies are made with melted butter - or, even better, brown butter - almond flour, and cake flour. Bake the financiers in a silicone mold. Even though silicone molds are completely nonstick, brush them with butterfor more flavor and to give a slight crispness to the outside of the financiers. If you don't have silicone, butter the molds twice - chill after the first brushing - before flouring. Traditionally financiers are an elongated boat shape, but you can bake them in any mold you like, or you can spread the batter in a thin layer in a parchment paper-lined round cake pan and use it as a crisp, slender cake layer. The classic boat molds hold 1 tablespoon plus 1 teaspoon of batter, the round molds hold 1 tablespoon plus 2 teaspoons of batter.


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serves: 20-25

1 cup confectioners' sugar

1/2 cup almond flour

3 tablespoons cake flour

1/4 teaspoon salt

3 egg whites

1/2 cup butter (made into brown butter, or melted)

Nutrition Facts

Servings Per Recipe: 20

Amount per Serving

Calories: 82

  • Total Fat: 5.8 g
  •     Saturated Fat: 3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 12.2 mg
  • Sodium: 70.4 mg
  • Total Carbs: 7.5 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 6 g
  • Protein: 0.7 g

how is this calculated?

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1.  Butter the molds liberally, even if they're nonstick or silicone. Use a pastry bag or spoon to fill the molds almost, but not quite, full.

2.  Finished financiers.

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