Description
These delicate French almond cakes are infused with nutty browned butter and the warm, spicy sweetness of pumpkin, making them the perfect treat for fall gatherings or cozy afternoons.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup powdered sugar
- 1/2 cup ground almonds
- 4 large egg whites
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and grease your financier molds or mini muffin pan with butter or non-stick spray.
- In a small saucepan over medium heat, melt the butter and cook until golden brown and nutty. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the all-purpose flour, powdered sugar, ground almonds, pumpkin spice, and salt.
- In another bowl, whisk the egg whites until frothy. Add the pumpkin puree and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Slowly pour in the browned butter and mix until smooth.
- Spoon the batter into the prepared molds, filling each about 3/4 full.
- Bake for 12-15 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the financiers cool in the molds for 5 minutes before transferring them to a wire rack to cool completely.
Notes
[‘Brown the butter patiently over medium heat until golden brown and nutty.’, ‘Use room temperature egg whites for a smoother texture.’, ‘Avoid overmixing the batter to ensure light and airy cakes.’, ‘Grease molds thoroughly to prevent sticking.’, ‘Keep an eye on the financiers while baking to avoid overbaking.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 financier
- Calories: 120
- Sugar: 6
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
Keywords: brown butter, financiers, pumpkin, fall dessert, autumn baking, French dessert, easy baking, pumpkin spice, almond cakes