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These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.

  • Yield: Makes 3 cups batter, enough for about 12 bars


  • 1/2 cup plus 2 tablespoons almond flour (
  • 8 ounces (2 sticks) unsalted butter
  • 1/2 cup plus 2 tablespoons cake flour (not self-rising)
  • 3 cups confectioners' sugar
  • 8 large egg whites, room temperature
  • Vegetable oil or cooking spray, for pan
  • Orange Glaze, optional


  1. Preheat oven to 350 degrees. Spread almond flour evenly on a rimmed baking sheet. Toast until browned, 8 to 10 minutes. Remove from oven, and raise heat to 375 degrees. Meanwhile, melt butter in a small saucepan over medium heat until browned, about 8 minutes. Immediately transfer to a bowl with browned bits. Let cool.

  2. Combine flours and sugar in the bowl of a mixer. Add whites, and beat on medium speed until combined and sugar is incorporated. With machine running, pour in browned butter (with brown bits) in a slow, steady stream. Continue to beat for 3 minutes. Batter can be refrigerated for up to 3 days.

  3. Coat a cast-iron pan with oil or cooking spray, and fill halfway with batter. Bake until dark gold (time will vary depending on size of pan). Remove from oven, and immediately transfer financiers from pan to a wire rack. Let cool. Coat each with glaze if desired, or serve immediately.

Reviews (8)

  • ltljpnzgrl 12 Jan, 2014

    Has anyone made this? It specifies that it makes 12, but it looks like a double recipe, unless Martha's cakes are twice the size of normal financiers. It also seems like it has more than twice as much sugar in proportion to the other ingredients compared to other recipes, which makes me think they will turn out overly sweet.

  • patgg54 14 Oct, 2011

    This recipe is a big fiasco, the financiera whent down in the oven they shrank ugly, what a waste of ingredients. No more martha's recipes not one has come out fine.

  • magnoliabelle924 12 Oct, 2011

    Use cornbread stick pans...they are almost identical to these called for in the recipe. These are almost like Madelaines.

  • Katie_Rando 14 Nov, 2009

    Yes, you need to use the almond flour... that is what give financiers their signature flavor.
    You absolutely don't need that pan! Just use a mini muffin pan and grease it well with butter first.

  • JadeDragon88 11 Nov, 2009

    I am wondering if you can just put the batter into a pastry bag with a star shaped tipped and squeeze the financiers out in straight lines. Do you think the shape will hold without a pan?

  • gail92553 11 Nov, 2009

    Can one use regular flour instead of almond flour? Has anyone tried that?

  • drjinva 11 Nov, 2009

    There's a recipe for raspberry financiers on this website too. I noticed the icon with picture to the side of this recipe. You bake them in a mini-muffin pan. Maybe you can substitute that for the cast iron pan.

  • annnra 11 Nov, 2009

    I don't have the needed cast iron pan. What may I use as an acceptable substitute?

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