Financiers are small almond cakes traditionally made with browned butter and almond flour, creating a moist, nutty interior with a slightly crisp edge. In this version, each one is crowned with a juicy raspberry, adding a tart contrast and burst of color.
Preheat oven to 375°F (190°C).
Grease the molds or muffin tin well with butter or nonstick spray.
In a small saucepan over medium heat, melt the butter.
Continue cooking until the butter foams and turns golden brown, with a nutty aroma—about 5 minutes.
Remove from heat and let cool slightly.
In a bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt.
In a separate bowl, lightly whisk the egg whites just until foamy (no need to whip).
Stir the egg whites into the dry ingredients.
Add in the vanilla, optional almond extract, and the browned butter (including the browned bits at the bottom). Mix gently until fully incorporated.
Spoon the batter into the prepared molds, filling each about ¾ full.
Gently press one raspberry into the center of each financier.
Optional: Sprinkle with sliced almonds for texture.
Bake for 15–18 minutes, or until the edges are golden and the tops spring back lightly when touched.
Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
Dust with powdered sugar just before serving, if desired.
Enjoy with tea, espresso, or as part of a pastry board.
Financiers can be made a day in advance and stored in an airtight container.
You can substitute blueberries, blackberries, or a slice of fig for the raspberry.
These freeze beautifully—great for batch baking.
12 servings