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Blackberry Financiers Recipe

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4.2 from 14 reviews

Delightfully moist and buttery Blackberry Financiers feature rich browned butter, zesty lime, almond flour, and fresh blackberries baked to golden perfection in mini muffin tins. These petite French almond cakes offer a perfect balance of nutty, tangy, and sweet flavors, making an elegant yet easy-to-make treat for teatime or dessert.

Ingredients

Butter

  • 1/2 cup (114 grams) unsalted butter + 1 tablespoon for greasing the muffin pan

Dry Ingredients

  • 1/2 cup + 2 tablespoons (125 grams) granulated sugar
  • 2 teaspoons lime zest (from 1 or 2 limes depending on size)
  • 1 cup (112 grams) almond flour
  • 1/4 cup (32 grams) unbleached all-purpose flour
  • 1/2 teaspoon kosher salt

Other

  • 4 large egg whites (120 grams, room temperature)
  • 24 blackberries (fresh or frozen)

Instructions

  1. Make the Brown Butter: Cut the butter into 8 pieces and place in a 2 or 3-quart saucepan over medium heat. Melt the butter completely, allowing milk solids to separate and rise. Reduce to medium-low if it splatters excessively. Stir occasionally, scraping the bottom to prevent sticking, until the milk solids turn golden brown and the butter turns a toasted golden color. Pour the browned butter into a wide bowl to cool until just barely warm.
  2. Prepare the Financier Batter: Preheat the oven to 375°F (190°C). Melt 1 tablespoon of butter and brush the wells of a non-stick mini muffin pan. Separate the eggs, placing the whites in a medium bowl. In a large mixing bowl, combine sugar with lime zest and rub together until sugar is lightly green and fragrant. Whisk in almond flour, all-purpose flour, and salt until well combined.
  3. Mix Wet and Dry Ingredients: Whisk egg whites until foamy. Gently fold the egg whites into the dry ingredients with a spatula, scraping the bottom frequently to fully combine. Stir in the cooled browned butter until the batter is smooth and uniform.
  4. Fill and Bake: Divide the batter evenly among the prepared muffin wells. Place one whole blackberry on top of each financier. Bake for 12-14 minutes, or until the cakes have risen slightly and edges turn golden brown.
  5. Cool and Serve: Remove from oven and let cool in the pan for 10 minutes. Use an offset spatula to carefully remove financiers from the pan and transfer to a wire rack to cool completely.
  6. Storage: Store financiers in an airtight container at room temperature for up to 2 days. In warm or humid climates, store at room temperature for 1 day, then refrigerate for up to 5 days. Freeze for up to 1 month for extended storage.

Notes

  • Using browned butter adds a rich, nutty depth that is essential to authentic financiers.
  • Ensure egg whites are at room temperature for optimal batter texture and rise.
  • Lime zest enhances the flavor by adding a bright, citrusy note that complements the sweetness and nuttiness.
  • Blackberries can be fresh or frozen; if using frozen, do not thaw before baking to prevent soggy cakes.
  • Use a non-stick mini muffin pan and brush wells with melted butter to prevent sticking and ensure easy removal.
  • Do not overbake as financiers are best when tender and moist inside.
  • For gluten-free version, substitute all-purpose flour with additional almond flour or gluten-free flour blend.

Find it online: https://marthatasty.com/blackberry-financiers-recipe/