These financiers have a very delicate flavor, coming from the almond flour and vanilla extract in the batter. As a result, they are the perfect accompaniment to a cup of equally delicate tea, such as jasmine or Darjeeling. Present them in a bag tied with a beautiful ribbon when visiting friends—a hostess gift that will guarantee you are invited back. For an extra flourish, top each financier with an almond or other nut or a small piece of dried or candied fruit before baking. This batter will make enough to fill at least two 20-count financier molds, but no need to buy two: The batter can sit while one batch bakes without any issues.
40 to 50 financiers
- 14 tablespoons (200 grams) unsalted butter
- 1 cup plus 3 tablespoons (240 grams) granulated sugar
- 1 cup plus 2 teaspoons (100 grams) almond flour
- 3/4 cup (80 grams) all-purpose flour
- 1 1/2 teaspoons (6 grams) baking powder
- 7 large egg whites
- 1 tablespoon (15 grams) pure vanilla extract
- Confectioners’ sugar, for dusting
Place the butter in a small saucepan over medium-high heat. Let it bubble and cook until it turns light golden brown. Whisk a couple times during the process to ensure that all the butter melts and browns evenly. Once it reaches the desired light brown color, immediately remove from the heat.
Into a medium bowl, sift together the granulated sugar, almond flour, all-purpose flour, and baking powder, then whisk until they are evenly combined. Whisk in the egg whites and vanilla until just combined. Pour in the hot butter and whisk until everything is fully combined. If you wish, transfer the batter to a large measuring cup (which makes it easier to pour into the mold), or leave in the bowl; cover, and refrigerate for at least 2 hours, or preferably overnight, to allow the flour to relax.
Preheat the oven to 375°F (190°C). Spray a silicone financier mold with nonstick cooking spray or line a mini muffin pan with paper baking cups. If using a silicone mold, place it on a baking sheet.
Stir the batter, then pour just enough of it to fill the individual molds or muffin cups three-quarters full. If you prefer to pipe the batter, which is a more precise way to fill the small molds, transfer it to a pastry bag fitted with a 1/4-inch round pastry tip. You can also just cut a 1/4-inch opening into the tip of the pastry bag, and then pipe the batter into the molds. Bake for about 20 minutes, or until the financiers are light golden brown, spring back when you lightly press on them, and a toothpick inserted in the center comes out clean. Remove from the oven, let them cool completely in the mold, then store them in an airtight container in a cool, dry place for up to 2 days. Dust them with confectioners’ sugar before serving.
Excerpt and photo from “Payard Cookies” by Francois Payard. Copyright © 2015 by Francois Payard. Photography © 2015 by Rogerio Voltan. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.