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The nutty almond meal combined with the fragrant brown butter makes this rich petit four a delight on the palate. Keep in mind that there’s no leavening (baking powder or baking soda) so it’s really important that you whip the eggs and the butter for 3 minutes each as the instructions state. You can use my triple berry curd or any jam or preserve of your choice if you want.You can even use ice cream as a filling but just make sure to freeze these overnight before you coat them with ganache or fondant.


  • 1 cup unsalted butter
  • 1 1/4 cup almond flour or almond meal
  • 3/4 cup cake flour
  • 2 1/2 cup powdered sugar
  • 8 large egg whites at room temperature
  • 9 cup powdered sugar
  • 1/2 cup plus 2 tbsp water
  • 1/2 cup light corn syrup
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 drop red food coloring


  1. 1. Make the Financier cake by first melting the butter in a saucepan over low heat and cook the butter until the butter fat starts to brown and smell nutty. The butter might start to foam so pay attention. If in doubt, pull it off the heat and let the foam subside and see how dark the fat solid is. You don’t want to burn it. Once you’ve created the brown butter (see how easy that was?) put it aside to cool to room temperature. You want to keep it liquid and not solid, but not hot. If you use it hot, the cake will clump and get gummy.

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