Financiers by Pierre Hermé: Small Almond Cakes

  • Author: Pierre Hermé
  • Total Time: PT45M
  • Yield: 12 cakes 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: French


Small French cakes with the taste of almond and hazelnut are perfect for a snack or afternoon pick-me-up.




  1. Hear the oven to 425 degrees F.
  2. To make beurre noisette (brown butter): in a small pan heat the butter on a medium heat, occasionally swirling, until it begins to brown, about 5 minutes. Let it stand and fully cool down.
  3. In a bowl, combine the sugar, all-purpose flour and nuts’ flour.
  4. Add egg whites, whisking just to combine. Whisk the brown butter into the egg- flour mixture.
  5. Generously butter rectangular financier mold *. Pour the mixture into the mold filling the cavities.
  6. Bake at 425 degrees F for 15-20 minutes. Remove from oven, and let it cool before removing cakes from the mold.


  • Cover the ready mixture with a plastic wrap placing the film on the surface of the preparation. Refrigerate for at least 3 hours, better over night. Then bake.

Keywords: cake, financiers, almond