Financiers are typical French mini-cakes, enriched with almonds, and moistened with “browned butter”, which gives them a characteristic taste.

Actually the butter is melted and cooked, which develops nutty caramelized flavors that’s why it’s called “beurre noisette” in French, meaning “hazelnut butter”. The financiers come in different shapes and flavors. Here is one of my favorites: walnut and Tonka bean.


These financiers are made of:

  • financier batter flavored with Tonka bean
  • chopped roasted walnuts

Tonka bean financier batter

This batter is simple to prepare. It just requires resting time in order to have the perfect texture and shape (the little hump). You can prepare the batter up to 3 days in advance and leave it in the fridge (properly covered directly on the surface with a cling wrap), or frozen for up to one month.
The quantities below are adapted for 12 large rectangular financiers to be shared (or not…). If you wish to prepare smaller ones you have to adjust the baking time (which definitely depends on the oven as well).
Once cooked, the financiers can be stored in an air-tight container at room temperature for up to one week, or frozen for for up to two months.

Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Resting Time 6 hrs 15 mins
Total Time 6 hrs 45 mins
Course Dessert
Cuisine French
Servings 12 big pieces
Calories 228 kcal


  • Scale
  • Saucepan
  • Sifter
  • Nylon mesh strainer
  • Stand mixer with flat beater
  • Microplane grater
  • Silicone rectangular moulds (check picture below, each hole approx. 8cmx3cm)
  • Cling wrap
  • Piping bag
  • Cooling rack


  • 110 g Butter
  • 150 g Icing sugar
  • 55 g Flour
  • 100 g Almond powder
  • 2 pinches Baking powder
  • 2 g Table salt Better to use a precision scale
  • 160 g Egg whites 5 to 6 egg whites
  • 1 piece Tonka bean
  • 80 g Walnuts Slightly roasted preferably


  • Brown the butter*: place it in the saucepan on medium heat and cook it until it starts forming bubbles and then when the color turns to caramel and it stops "singing" transfer it into a bowl to stop the cooking process and strain it using a thin nylon mesh strainer. Do not hesitate to scrape up the brown bits at the bottom of the saucepan, and press on the mesh with a spatula to extract the finest brown bits, this is where all the flavour is!
  • Sift TOGETHER flour, icing sugar, baking powder and almond powder.
  • Place them in the bowl of the stand mixer equipped with the flat beater. If your almond powder have big grains left in the sifter, do not hesitate to add them to the rest of the powders.
  • Add the egg whites gradually until well combined.
  • Grate little tonka bean and add it to the batter.
  • Add the butter (just little warm, around 45/50°C) and combine using the flat beater.
  • Cover the batter with cling wrap directly on the surface and let it rest for a minimum of 6 hours in the refrigerator.
  • Once the batter rested, pour it in the piping bag, and cut the tip. Fill the holes of the silicone molds leaving 5mm to the top. Spread the chopped nuts evenly and press some of them in the batter and leave the others on the surface.
  • Place the molds in the fridge for an additional 15 minutes.
  • Preheat the oven at 190°C.
  • Bake for 12 minutes (check the doneness the financiers should be springy and gold colored).
  • Unmold the financiers and let them cool down on a cooling rack.


Please refer to the Montage section below.
* Please refer to the Essentials page.
Keyword Batter, Financier, Walnuts

Additional comments

While preparing the batter, don’t skip sifter the powders together as icing sugar and almond powder can clump and the latter can sometimes have large almond pieces in it. 

In some recipes almond powder is partially (if not all) replaced by hazelnut or pistachio powder. 

The resting time is important to get the perfect moist texture, and also to let the flavors develop. You can prepare the batter in the morning and cook it in the afternoon for a perfect afternoon tea.

I recommend to place the mold in the fridge for 15 minutes after filling the holes in order to have a thermal shock, which will allow the hump to form during the cooking (like for the madeleines). 

The silicone molds are not the best suited to bake financiers and they require longer baking time, but they are cheaper than the steel ones, and the results comparable. I invest in good quality molds though. I used these ones for this recipe (Silikomart, each rectangle approx. 8cmx3cm):

For this recipe I chose Tonka bean to flavor the batter and walnuts, you can just do with what you have in your cupboards and express your creativity… 

Bon appétit!