financiers aux noix

Walnut Financiers

Financiers are small, very moist cakes made with ground nuts and fragrant brown butter. Here I substitute bread crumbs from our Walnut Sourdough for the usual ground nuts to yield a lighter cake. Be sure to use very stale bread so the crumbs don’t add too much extra moisture.





Makes twelve 4-by-2-inch (10-by-5-cm) financiers or 12 cupcake-sized cakes


8 tablespoons (4 ounces; 114 g) unsalted butter, plus more for the pan
2 tablespoons (30 ml) honey
70 g (½ cup) all-purpose flour
½ cup (60 g) confectioners’ sugar
4 large egg whites
Fine sea salt
2½ cups (200 g) dried bread crumbs (from Walnut Sourdough or other nut bread 2¼ cups (156 g) crumbs from Poilâne-Style Sourdough or other sourdough plus ¼ cup (40 g) finely ground walnuts
Preheat the oven to 375°F (190°C). Generously butter twelve 4-by-2-inch (10- by-5-cm) financier molds or regular-size cupcake molds.


In a medium saucepan, cook the butter over medium heat, stirring often, until it foams, then browns and becomes very fragrant, 5 to 8 minutes.


Transfer to a large bowl and whisk in the honey. Let cool completely.


Whisk the flour, sugar, egg whites, and a pinch of salt into the butter mixture until combined. Fold in the bread crumbs and nuts, if using.


Spoon the mixture evenly into the molds and bake until golden and set, 14 to 18 minutes.


Transfer the pan(s) to a wire rack and let cool completely before unmolding.


Store the financiers, covered, at room temperature for up to 3 days, or wrap well in plastic wrap and freeze for up to 3 months.