Café Gramercy · Annette’s Recipe Box

Annette's Brown Butter Financiers

Brown the butter first. That nutty warmth is what makes a financier taste the way it should.

Makes about 12 · Active 20 minutes · Resting 30 minutes

Ingredients: 100 g (7 tablespoons) butter · 100 g (¾ cup plus 2 tablespoons) powdered sugar · 40 g (⅓ cup) almond flour · 40 g (⅓ cup) flour · pinch of salt · 3 egg whites

Method

Melt the butter and keep cooking it, swirling, until it smells of hazelnuts and turns golden brown. Pour it off the heat and let it cool a little. This step is the whole flavor, so give it your attention.
Whisk the powdered sugar, almond flour, flour, and salt. Add the egg whites and stir smooth, then the warm brown butter.
Rest the batter in the cold for 30 minutes, longer if you like.
Fill buttered financier or small molds two thirds full. Bake at 200°C (400°F) for 13 to 15 minutes, until golden at the edges and springy. Best the day they are made.