This easy financier recipe are are the perfect mixture of sweet and buttery with almond flour, egg whites, sugar, and nutty browned butter. These small, French almond flour cakes may easily be made gluten free with a simple adaptation.
(optional)turbinado sugar, chopped chocolate, raspberries, blackberries, or slivered almonds,for tops
Preheat the oven to 375ºF and liberally grease a 24-cup mini muffin tin with baking spray.
To brown the butter, in a small skillet melt the butter over medium heat. Once the butter is fully melted watch carefully and stir occasionally so butter doesn't burn. First the butter will foam, then the white milk solids will start to settle at the bottom. Watch for the milk solids to turn brown. Once that happens, immediately remove from heat. Pour browned butter into a bowl so it doesn't cook more and burn from residual heat of pan. Set aside.
In a medium bowl whisk together the almond flour, sugar, flour, and salt. Stir in the egg whites, making sure there are no clumps of flour. Stir in the browned butter, mixing well.
Distribute the batter into the prepared pan, filling up each tin about halfway. To do this quickly and evenly, use a small cookie scoop, which holds about 1 tablespoon dough.
If desired, sprinkle turbinado sugar on top then place sliced almonds, chopped chocolate, sliced fruit, or a berry gently on top. Do not press down because it will sink down as it bakes.
Bake for 14 minutes, rotating pan halfway through, until the tops are golden brown. Run a small knife around the outside of each tin and invert onto a wire cooling rack. Turn cakes right side up and cool slightly before serving.
How to Store:These almond flour cakes will stay good in an airtight container at room temperature up to 1 week. To store longer, they may also be wrapped securely and frozen up to 2 months.Additions / Variations:After dividing up the batter in your baking pan, you can place a variety of flavor enhancers on top. I sprinkled the tops with turbinado sugar to enhance the chewy crust, or place a fresh berry, slivered almonds, sliced stone fruit (peaches, plums, cherries), or chopped chocolate on top.
If adding anything to the tops, be sure to rest it right on top, without pressing down. As the financiers bake, the toppings will sink down slightly into the middle.Recipe adapted from Cook's Illustrated