Hazelnut Financiers

hazelnut financiers
Photo: Johnny Miller
2 dozen

French cookies flavored with brown butter and ground nuts, financiers gained their name for their resemblance to gold bars (they are usually baked in rectangular pans). We formed oursin miniature tart pans, though mini muffin pans will work just as well.


  • 5 tablespoons unsalted butter, plus more for pans

  • ½ cup unbleached all-purpose flour, plus more for pans

  • cup finely ground blanched hazelnuts (from about ½ cup whole), plus 24 whole, toasted, for garnish

  • ½ cup sugar

  • ½ teaspoon kosher salt

  • 3 large egg whites

  • 1 tablespoon brandy, Cognac, or rum

  • ½ cup seedless apricot jam


  1. Preheat oven to 400 degrees. Brush 24 cups of mini tart pans with butter; dust lightly with flour, tapping out excess. Melt butter in a small skillet over medium-high heat. When it begins to sizzle, reduce heat to medium. Cook, swirling skillet occasionally, until butter is browned and fragrant. Skim foam from top, leaving liquid butter behind; remove from heat and let cool.

  2. Whisk to combine flour, ground hazelnuts, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in brandy. Pour in cooled butter, leaving any dark brown sediment in skillet; whisk to combine. Let batter stand at room temperature 20 minutes or, covered, up to 1 day.

  3. Spoon 1 heaping teaspoon of batter into each prepared cup, filling each about two-thirds full. Place pans on baking sheets and bake, rotating halfway through, until a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to a wire rack to cool 10 minutes before unmolding.

  4. Heat jam in a small saucepan over medium, stirring, until melted. Let cool 5 minutes, then brush some over each cake. Place 1 hazelnut on top. Cookies are best served the same day they are baked.

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