These gluten free financiers have a flavorful, tender crumb thanks to brown butter and almond flour, and are studded with fresh figs.
After weeks of sweltering weather with highs in the upper nineties, we’re finally having a “fallish” day here in Chattanooga with highs only reaching the upper eighties. I bake no matter the weather, but feeling a tiny chill in the mornings really makes me eager to turn on the oven. If you’re doing some fall baking this weekend, I highly recommend these gluten-free financiers with figs.
Financiers are a French treat made with brown butter, almond flour, and egg whites. There’s usually a bit of all-purpose flour in there, too, but here I’ve used cassava flour* (*affiliate link–I earn from qualifying purchases. All affiliate links in this post are marked with a *) to keep them gluten free and grain free.
Financiers are traditionally made in a rectangular mold* so they’re reminiscent of bars of gold, which may be how they got their name. I’d love to own a financier pan but am trying to cut down on kitchen items with limited uses, so I’ve made these in a regular old muffin tin instead. My recipe is adapted from David Lebovitz, and you can read more about their provenance in his post.
These gluten-free financiers are easy to whip up. You’ll start by browning some butter. I like to cook it until the browned bits are nice and dark for extra toasty, nutty flavor. Then whisk the dry ingredients in a big bowl: it’s just almond flour, cassava flour, sugar and salt. Next, stir in egg whites, vanilla bean paste (I love Rodelle), almond extract, and the brown butter. If you’re a person who enjoys raw cookie dough and isn’t afraid of a little uncooked egg, definitely taste this batter. I ate so much that I might have been able to make a whole additional financier if I could have resisted trying the batter!
If you don’t have vanilla paste, you can use vanilla extract or scrapings from an actual vanilla bean instead. You can leave out the almond extract, but I love how it amps up the flavor of the almond flour and makes these financiers really taste like something special.
Finally, pour the batter into your greased muffin tin (you get to fill the cups up almost to the top!) and pop a fresh fig half on top of each one. That’s it–they’re ready to bake! If you don’t have or don’t like figs, you can leave them out to make plain gluten-free financiers. I’m sure these would also be great with other fruit on top, like a few fresh raspberries or some thinly sliced apples or plums. Let me know if you have a chance to try these with another fruit!
Have you ever made financiers? Do you like figs? What’s on your fall must-bake list? I’d love to connect with you in the comments section below or on Instagram, where I’m often oversharing baby and food pics in stories.
If you’re looking for more fig recipes, try my dairy-free vanilla bean cheesecakes with figs and raspberries, this crispy chicken with fig and shallot compote, or these paleo fig newtons from A Clean Bake.
- 1 stick (8 tablespoons) unsalted butter, plus more for greasing the pan
- 1 cup almond flour
- 3/4 cup raw (or regular) sugar
- 1/3 cup cassava flour
- 1/4 teaspoon sea salt
- 4 large egg whites, at room temperature
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon almond extract
- 6 figs, halved lengthwise
- Preheat the oven to 375°F and grease eight cups of a muffin tin with softened butter.
- Place the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter smells nutty and rich brown bits appear in the bottom of the pan. Remove from the heat and let cool slightly.
- Whisk together the almond flour, sugar, cassava flour, and sea salt in a large bowl.
- Add the egg whites, vanilla bean paste, and almond extract and stir to combine. Add the brown butter and stir again.
- Divide the batter between the greased muffin cups (it's fine if it comes almost all the way up to the top). Place a halved fig, cut side up, on top of each one.
- Bake for 15-17 minutes, until rich golden brown around the edges and set in the middle. Cool completely in the pan on a rack, use a thin knife to loosen the edges if needed, and serve.
Adapted from David Lebovitz.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 150 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 4mg Sodium: 107mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 5g
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