Tuesday, January 3, 2012


Financiers, a small French cake, are as rich as the bankers they were named for. The financier is a light, moist teacake, sweet, tender and beautiful in their simplicity.  They are made from ground almonds, sugar, unwhipped egg whites, flour and an enormous quantity of melted butter, which is cooked until it is golden brown, imparting perfect nutty flavor. And, since the Chinese New Year is around the corner, these Financiers will be very auspicious to be served as they resemble ingots/gold bars.

Adapted from Paris Sweets, Great Desserts from the City's Best Pastry Shops

Makes 12 cookies


1 1/2 sticks (6 ounces; 180 grams) unsalted butter
1 cup (200 grams) sugar
1 cup (100 grams) ground almonds
6 large egg whites
2/3 cup (90 grams) all-purpose flour


Put the butter in a small saucepan and bring it to the boil over medium heat, swirling the pan occasionally. Allow the butter to bubble away until it turns a deep brown, but don't turn your back on the pan - the difference between brown and black is measured in seconds. Pull the pan from the heat and keep it in a warm place.

Mix the sugar and almonds together in a medium saucepan. Stir in the egg whites, place the pan over low heat, and, stirring constantly with a wooden spoon, heat the mixture until it is runny, slightly white and hot to the touch, about 2 minutes. Remove the pan from the heat and stir in the flour, then gradually mix in the melted butter. Transfer the batter to a bowl, cover with plastic wrap, pressing it against the surface of the batter to create an airtight seal, and chill for at least 1 hour. (The batter can be kept covered in the refrigerator for up to 3 days.)

Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C).

Butter 12 rectangular financier molds (recommended mold size 3-3/4 x 2 x 5/8-inch [10 x 5 x 1-1/2-cm] rectangular molds that each hold 3 tablespoons), dust the interiors with flour and tap out the excess. Place the molds on a baking sheet for easy transport.(i do not have rectangular molds of the recommended size so i used some mini bread molds)

Fill each mold almost to the top with batter. Slide the molds into the oven and bake for about 13 minutes, or until the financiers are golden, crowned and springy to the touch. If necessary, run a blunt knife between the cookies and the sides of the pans, then turn the cookies out of their molds and allow them to cool to room temperature right side up on cooling racks.


Anonymous said...

Hi Lily,

I'm tempted to give these a go to give out as gifts for Chinese New Year! Do you know how long they will keep in a container?
Also, I don't have financier moulds or mini bread tins. Can I make these in mini cake moulds (I have silicon star shaped ones about 10cm in diameter)? Will this affect the baking time? Thanks!
Mel said...

Wao it looks very tasty,i will try.

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