Raspberry Financiers

May 9, 2010 / By Foodland

Raspberry Financiers

A wonderfully buttery French cookie
Course Dessert
Servings 10 Servings


  • 0.5 pound unsalted butter
  • 1.75 cups granulated sugar
  • 2 orange rind
  • 3 cups almond meal
  • 0.75 cup all purpose flour
  • 0.75 cup egg whites
  • 4 tablespoons raspberry marmalade
  • natural blanched sliced almonds, as needed


  1. Gently heat the butter until the milk solids coagulate and sink to the bottom (clarified butter).
  2. If you have one, use a micro plane grater to get the finest possible rind from the orange.
  3. Combine the clarified butter, sugar and orange rind together in a mixing bowl with a paddle attachment.
  4. Combine the almond meal and bread flour together and add to the sigar mixture and blend well.
  5. Bring the egg whites to room temperature then slowly add them to the mixture mixing on low speed.
  6. Scrape the bowl once then continue blending on low speed until completely incorporated, no more than 3 minutes.
  7. Refrigerate for 1 hour.
  8. Portion into a flexi-pan, silicone molds or muffin tin (sprayed with grease or lined with a muffin cup).
  9. Use an ice cream scooper so all the portions are the same size.
  10. Spoon a small amount of the raspberry marmalade in the center of each financier.
  11. Sprinkle each financier with natural blanched sliced almonds on the top before baking.
  12. Bake at 325° for 20 minutes depending on how big your baking mold are.
  13. Look for golden brown color and the cakes should rise slightly.
  14. Carefully remove from the molds.
  15. Store covered in an air tight container on the counter for 2 days or in the refrigerator for a week.
  16. These cakes can be frozen for 1 month.
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