Gluten-Free Financiers (Almond tea cakes)
These classic almond tea cakes take just a few ingredients, and they're delicious! Financiers are made with egg whites and almond flour. They are super moist and buttery. Perfect for tea time!
Ingredients
- 1/2 cup unsalted butter (113g)
- 3/4 cup brown sugar (150g)
- 3/4 cup almond flour (75g)
- Pinch of salt
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup brown rice flour (60g), or gluten-free all-purpose flour
Instructions
- Melt the butter in a small saucepan over medium heat. Continue cooking until the butter is boiling and turns golden brown and smells nutty, for about 8 minutes. Pour into a bowl and let cool.
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them. You can also use a rectangular financier mold.
- In a medium bowl, whisk the brown sugar with the almond flour and salt.
- Add the egg whites and mix. Add the vanilla extract and the brown rice flour. At last, add the browned butter and mix until incorporated well.
- Pour the mixture into the prepared molds. In this step, if you want, you can also add to the mixture some mixed berries.
- Bake for 20/25 minutes, keep in mind that all ovens are different. To know if it’s ready, insert a toothpick in the center, and it should come out clean.
- Let cool before removing. Sprinkle with powdered sugar (optional).
Notes
Store financiers covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen financiers, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven at 350°F (180°C).