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Raspberry Almond Financiers
55m$7.17

Raspberry Almond Financiers

Gluten-free almond mini cakes with nutty browned butter, vanilla, and fresh raspberries. Their lightly crisp edges give way to moist, tender centers.

  • afternoon tea
  • almond
  • browned butter
  • entertaining
  • financiers
  • french pastry
  • Gluten-Free
  • mini cakes
  • mini muffin pan
  • raspberry
  • Vegetarian
20 min prep25 min cook12 servingsmedium
Cuisine
French

Shopping options

Fresh raspberries · 24 Each

Fresh Red Raspberries - 6 OZ Clamshell

56%

In recipe$1.69
To buy$2.99
Details
6 oz$2.99 per packageBuy 1Package use: 56%Product matchEstimated

Unsalted butter · 9 Tablespoon

Kroger® Unsalted Butter Sticks

28%

In recipe$0.92
To buy$3.29
Details
Kroger · 4 sticks / 16 oz$3.29 per packageBuy 1Package use: 28%Product matchEstimated

Egg whites · 4 Each

Simple Truth Organic® Cage Free 100% Liquid Egg Whites

26%

In recipe$1.06
To buy$3.99
Details
Simple Truth Organic · 16 oz$3.99 per packageBuy 1Package use: 26%Product matchEstimated

Blanched almond flour, finely ground · 1 Cup

Simple Truth® Gluten Free Superfine Almond Flour

25%

In recipe$1.85
To buy$7.49
Details
Simple Truth · 16 oz$7.49 per packageBuy 1Package use: 25%Product matchEstimated

Granulated sugar · 0.75 Cup

Imperial Pure Granulated Cane Sugar

17%

In recipe$0.38
To buy$2.29
Details
Imperial Sugar · 2 lb$2.29 per packageBuy 1Package use: 17%Product matchEstimated

Vanilla extract · 1 Teaspoon

Adams Extract® Pure Vanilla Extract

Sale

11%

In recipe$0.77
To buy$6.96
Details
Adams Extract · 1.5 fl oz$7.49
Sale
$6.96 per packageBuy 1Package use: 11%Product matchEstimated

Cornstarch · 0.25 Cup

Rumford® Corn Starch

9%

In recipe$0.50
To buy$5.29
Details
Rumford · 12 oz$5.29 per packageBuy 1Package use: 9%Product matchEstimated

Fine salt · 0.25 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.00
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Cost Summary

Availability unavailable
$7.17

· only what you use

$0.60

per serving · 12 servings

You pay at checkout$34.29
21% used in this recipe$27.12 unused

Cook this recipe

  • Blanched almond flour-1 cup
  • Fresh raspberries-24 each
  • Granulated sugar-3/4 cup
  • Unsalted butter-1/2 cup + 1 tablespoon
  • Cornstarch-1/4 cup
  • Vanilla extract-1 teaspoon
  • Fine salt-1/4 teaspoon
  • Egg whites-4 each
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons
Centered studio photograph of a single plain wooden toothpick on a light neutral background.Toothpick
A single unbranded pastry brush with a pale wooden handle, metal ferrule, and soft bristles, centered on a light neutral background.Pastry brush
Centered stainless steel rectangular cooling rack with raised feet on a neutral light background.Cooling rack
Centered unbranded offset spatula with a thin stainless-steel blade and angled neck on a neutral light background.offset spatula
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Centered unbranded kitchen scale with a stainless-steel platform on a neutral light background.Kitchen scale
mini muffin pan
1
Prepare the oven and raspberries

Wash your hands and clean the work surface. Heat the oven to 375°F with a rack in the center. Discard any damaged raspberries, then gently rinse the 24 berries under cool running water and pat them thoroughly dry.

24 Each raspberries
2
Butter the mini muffin pan
A single unbranded pastry brush with a pale wooden handle, metal ferrule, and soft bristles, centered on a light neutral background.Pastry brush
mini muffin pan

Use the pastry brush to coat the bottoms and sides of all 24 mini muffin cups with the 1 tablespoon softened butter. Keep this butter separate from the portion for browning.

1 tablespoon butter
3
Brown the butter
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan

Place the remaining 8 tablespoons butter in the saucepan over medium heat. Cook for 5–7 minutes, swirling frequently, until the butter foams, the milk solids turn golden brown, and it smells nutty. Watch closely near the end; the solids can burn quickly.

1/2 cup butter
4
Cool the browned butter
Saucepan
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl

Immediately pour the browned butter into the heatproof bowl, scraping in the golden-brown bits. Let cool for about 10 minutes, until warm but not hot. Use all of it; do not replace the moisture lost during browning.

Transfer the very hot browned butter carefully, and keep water away from the hot fat.

5
Mix the batter
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk

In the large bowl, whisk together the almond flour, cornstarch, sugar, and salt, breaking up any lumps. Add the egg whites and vanilla, then whisk gently until smooth. Do not whip the whites separately; financiers should have a fine, tender crumb rather than an airy, meringue-like texture.

Do not taste the raw batter; wash hands, utensils, and surfaces after contact.

1 cup almond flour
1/4 cup cornstarch
3/4 cup granulated sugar
1/4 teaspoon salt
4 Each egg whites
1 teaspoon vanilla extract
6
Incorporate the browned butter
Mixing Bowl
Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula

Gradually whisk the warm browned butter into the batter, including the browned milk solids. Scrape the bowl with the flexible spatula and stir until the batter is glossy and evenly combined.

1/2 cup butter
7
Fill the cups and add raspberries
mini muffin pan

Divide all the batter evenly among the 24 prepared cups, filling each approximately three-quarters full. Place 1 raspberry on top of each cake and press it very lightly into the surface, leaving most of the berry exposed.

24 Each raspberries
8
Bake until golden and set
Centered studio photograph of a single plain wooden toothpick on a light neutral background.Toothpick
mini muffin pan

Bake for 15–18 minutes, until the edges are golden brown and the tops are set and spring back lightly when touched away from the fruit. A toothpick inserted into the cake beside a raspberry should come out without wet batter.

9
Cool and unmold the financiers
Centered stainless steel rectangular cooling rack with raised feet on a neutral light background.Cooling rack
Centered unbranded offset spatula with a thin stainless-steel blade and angled neck on a neutral light background.offset spatula
mini muffin pan

Let the financiers cool in the pan for 5 minutes. Gently loosen the edges with the small offset spatula, then transfer the cakes to the wire rack. Cool for at least 5 more minutes before serving; the edges firm up as they cool.

Handle the still-hot mini muffin pan carefully while loosening and transferring the cakes.

10

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