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Raspberry-Almond Financiers


These petits fours conceal a honeyed, cakey interior beneath a crisp, crackly surface embellished by hand with hearts of raspberry puree.

  • Yield: Makes 45

Photography: Victor Schrager

Source: Martha Stewart Living, February 2008


  • Vegetable oil, cooking spray
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1/3 cup honey
  • 2 cups sliced blanched almonds (6 1/2 ounces), lightly toasted and finely ground
  • 1/2 cup granulated sugar
  • 1/4 cup sifted confectioners' sugar
  • 3/4 cup sifted cake flour (not self-rising)
  • 1/2 teaspoon salt
  • 5 large egg whites
  • 1 cup raspberries (fresh or frozen), pureed and strained (1/2 cup)


  1. Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.

  2. Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.

  3. Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.

  4. Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape.

  5. Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack. Financiers are best served warm or the same day they are baked, but they can be stored in airtight containers at room temperature for up to 3 days. If desired, serve or package financiers in decorative paper liners.

Reviews Add a comment

  • Maya Saccuzzo
    3 NOV, 2013
    These were super easy to make and tadste great! I used 1-1/2 cups of almond mill instead of sliced almonds and put 1/2 raspberry into each cake. Too much batter for one 24 mini maffin tin, I also filled up a 12 Madeline tin. Yummy and super easy!
  • Holly Wood
    12 FEB, 2013
    For those trying to make these look like the picture: Bake the financiers in mini-muffin tins without paper. After they are done, then put them in the mini-muffin paper cups. You can tell in the picture that there is a shadow between the paper and the financiers which indicates that they were not baked in the paper cups.
  • Hannie81
    17 FEB, 2011
    How do you make them less puffy? I want them to look flat like they do in the photo. I followed the recipe exactly. Any tips? I've pretty much mastered the hearts after my 3rd batch. they're really yummy and super easy to make.
  • Messaward
    13 FEB, 2011
    I just made these for my boyfriend for valentines day and they turned out great! all the hearts turned out but I used a different technique then martha, what I did is I two small drops of raspberry purre close together and then joined them with a stick you use to make kebas with. One thing I didn't expect was that they rose quite a bit and looked like little muffins but were still beautiful and tasted really good!
  • ckjewell1
    7 FEB, 2011
    These were yummy, but my hearts did not turnout well at all. Much harder than they make it out be.
  • ckjewell1
    7 FEB, 2011
    These were yummy, but my hearts did not turnout well at all. Much harder than they make it out be.
  • borntoobake
    11 FEB, 2009
    I just made these today. They came out really good. I did try baking some in muffin papers, they did not get as brown as the ones in the pan and the hearts seemed to loose the shape a little. Also, watch the time they seem to brown quickly.
  • wannabeez
    9 FEB, 2009
    just a comment after looking at a few of the other comments. A financier, if you look up the definition, is not a cookie but more like a little almond cake. Hope that helps relieve some of the confusion/disappointment in your results.
  • pidge608
    8 FEB, 2009
    Is it necessary to start with fresh raspberries, or would using raspberry jam work just as well?
  • llcourtney
    6 FEB, 2009
    I made these last year and they were lovely and quite tasty. There is a trick to getting the heart shape but once you've done a few it's easier. No worries on not using papers, they pop out of the tin easily. I should make these again, thanks for the reminder Martha.