Tender Raspberry Almond Financiers
These tender raspberry almond financiers are buttery, delicate French tea cakes with a moist crumb and bright raspberry bursts, perfect for tea time or a light dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 1 stick (113g) unsalted butter, browned
- 1 cup (100g) almond flour, finely ground
- 1/4 cup (30g) all-purpose flour (or gluten-free flour blend)
- 1 cup (120g) powdered sugar
- About 3 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 3.5 oz (100g) fresh raspberries
- A pinch of salt
Instructions
- Brown the butter: In a small saucepan over medium heat, melt the butter. Keep stirring until it foams and turns a golden brown color with a nutty aroma, about 5–7 minutes. Immediately remove from heat and pour into a heatproof bowl to cool slightly.
- Prepare dry ingredients: In a medium bowl, sift together the almond flour, all-purpose flour, powdered sugar, and salt. Set aside.
- Whip egg whites: In a clean bowl, whisk the egg whites until frothy but not stiff, about 1-2 minutes by hand or less with an electric mixer.
- Combine wet and dry: Slowly mix the egg whites into the dry ingredients using a spatula, folding gently to keep the batter airy. Then fold in the browned butter and vanilla extract until fully incorporated. The batter should be smooth and slightly thick.
- Preheat oven and prepare molds: Preheat your oven to 375°F (190°C). Lightly grease your financier molds or muffin tin with butter or non-stick spray.
- Fill molds and add raspberries: Spoon the batter into the molds, filling about 3/4 full. Press 2-3 fresh raspberries gently into each cake, distributing evenly.
- Bake: Place the tray in the oven and bake for 12–15 minutes, until the cakes are puffed, golden brown around the edges, and spring back to the touch.
- Cool: Let the financiers cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Watch the butter carefully when browning to avoid burning. Whip egg whites only to frothy lightness, not stiff peaks, to keep cakes tender. Fold batter gently to maintain airiness. Press raspberries into batter instead of mixing to prevent sinking. If batter is too thick, add a tablespoon of milk or almond milk. Cool browned butter before mixing to avoid scrambling eggs.
Nutrition
- Serving Size: 1 financier
- Calories: 120
- Fat: 8
- Carbohydrates: 10
- Fiber: 1.5
- Protein: 3
Keywords: raspberry, almond, financier, French tea cake, tea time, dessert, easy baking, homemade