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Pistachio, hazelnut and almond Financiers on a white paper
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5 from 9 votes

French financiers (VIDEO)

French Financiers are the best teacakes, and in this recipe, you will learn how to make them in 3 different flavors; almond, hazelnut, pistachio! They are delicate, super moist, and full of natural nutty flavors due to the nut flour and browned butter used in the cake batter. 
Prep Time20 minutes
Cook Time20 minutes
Waiting Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: French
Servings: 12
Calories: 178kcal
Author: Katalin Nagy

Ingredients

  • 150 g Unsalted butter to make the brown butter
  • 150 g Egg whites approx. whites of 5 eggs
  • 100 g Icing sugar
  • 75 g All-purpose flour (25g into the almond version. 25g into the hazelnut version and 25g into the pistachio version)
  • 75 g Nut flour (25g almond into the almond version. 25g hazelnut into the hazelnut version and 25g pistachio into the pistachio version)
  • Large pinch of salt

Instructions

  • Heat butter in a saucepan on medium heat, first it will melt then it will foam. It is ready when the white bits on the bottom of the pan turn into golden brown and it has a nutty smell. Make sure you carefully watch it throughout the process, stir regularly and remove from the heat before it starts burning. Let it cool to room temperature
  • In a bowl whisk egg whisk for a few minutes until foamy, then whisk in powdered sugar
  • Whisk in brown butter, then divide the batter into 3 if making all 3 flavors
  • One should be folded with flour, hazelnut flour, salt. The other should be folded with flour, almond flour, salt. The third part should be folded with pistachio flour, flour, salt. You can of course chose to make only 1 flavor only, in that case no need to divide the batter
  • Move each cake batter into a piping bag and let them rest in the fridge for an hour
  • In the meantime, pre-heat your oven and prepare your financier mold
  • Ideally using a piping bag fill the tin with the 3 different cake batter, then, before baking, hint them with chopped roasted nuts (pistachio, hazelnut, almond)
  • Bake at 175C / 347F for 20 minutes
  • Once they are baked, let them rest for 2-3 minutes in the tin then remove them.
  • They are the best eaten fresh. Any leftover can be stored in an airtight container at room temp for a few days.

Video

Notes

INGREDIENT NOTES:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Do not skip making brown butter. Use 82% European style butter when making brown butter
  3. Sift icing sugar before using as it tends to form lumps
  4. Feel free to make all 3 flavors but of course, you can choose to make 1 or 2 flavors only. Either way, overall you will need 75g nut flour. If making 3 different flavors, use 25g almond flour, 25g hazelnut flour, 25g pistachio flour. If making 2 flavors use 37g flour x and 37g flour y
TECHNIQUE NOTES:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking. 
  2.  While making the brown butter, cook the butter on medium heat and watch carefully so the butter won´t burn
  3. You should use the brown butter after it is not hot but before it solidifies

Nutrition

Calories: 178kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 22mg | Potassium: 115mg | Fiber: 1g | Sugar: 8g | Vitamin A: 312IU | Calcium: 13mg | Iron: 1mg