Makes 15 financiers. From Marmiton.


  • 75 g almond flour (about 3/4-1 cup)
  • 100 g of butter (one stick)
  • one vanilla bean, halved length-wise and seeds removed. Keep both.
  • 35 g of flour (about 1/3 cup)
  • 150 g of confectioner sugar (about 1.5 cups)
  • 4 egg whites (add one by one)
  • a few drops of almond extract


  1. Butter a cupcake pan of 24-mini molds
  2. Preheat oven to 450 F
  3. Melt butter in a small pan, but don’t let it burn, add the vanilla beans and set aside.
  4. In a bowl, mix well the sugar, almond flour, and flour.
  5. Add to the dry mixture egg whites one by one. The batter should be homogeneous.
  6. Add the drops of almond extract.
  7. Discard the vanilla pod and stir butter into the mixture quickly to incorporate well, don’t disturb the batter too much.
  8. Pour into the small cupcake mold.
  9. Bake for 5 min in 450 C.
  10. Then lower to 350 and bake another 10 min.
  11. As soon as it comes out of the oven sprinkle sugar on top.

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