Almond Financiers Recipe with Brown Butter

For Almond Financiers: 

Powdered Sugar – 400g 
SwissBake® French-style T55 Flour – 300g 
Fresh Eggs – 350 g 
Unsalted Butter (for browning) – 360 g 
Almond Flour – 200g 
SwissBake® Wiener Cake Concentrate – 50g 

For Garnish (Optional): 

Sliced Almonds 
Chopped Pistachios 
Fresh or Dried Berries 
SwissBake® Neuschnee | Snow Sugar 

Mise en Place & Brown Butter Preparation: In a light-coloured saucepan, melt the butter over medium heat. Let it foam and sizzle until the milk solids begin to brown and release a nutty aroma (beurre noisette). Swirl occasionally for even browning. Once browned, immediately transfer to a bowl with the solids and allow it to cool to lukewarm. Separately, sift together all dry ingredients: all-purpose flour, almond flour, powdered sugar, and SwissBake® Wiener Cake Concentrate. 

Batter Production: In a planetary mixer fitted with a paddle attachment, combine the sifted dry ingredients. Add eggs and mix on low speed for 1 minute until just combined. Scrape the bowl. Slowly stream in the lukewarm brown butter while mixing on low speed. Once incorporated, scrape the bowl again and mix on medium speed for 2 more minutes until the batter is glossy and cohesive. 

Resting & Baking: Let the batter rest at room temperature for 20–30 minutes to allow full hydration. Pre-heat oven to 170°C to 180°C (340°F to 355°F). Grease and flour financier moulds or mini-muffin tins. Stir the batter and fill each mould three-quarters full. Garnish with sliced almonds, pistachios, or berries. Bake for 15–20 minutes or until puffed and golden brown. A skewer inserted should come out clean. 

Cooling & Finishing: Cool in the mould for 5 minutes, then invert onto a wire rack to cool fully. Optionally, dust with SwissBake® Neuschnee | Snow Sugar or serve with coffee, tea, or sauces.