Description
These Caramel Financiers are an indulgent twist on the traditional French almond teacake. With a rich golden exterior and a moist, buttery interior, financiers are a beloved classic pastry. In this version, a gooey caramel surprise is tucked inside by adding a Rolo candy before baking, creating a delightful contrast of textures and flavors. Perfect for an elevated afternoon treat or a show-stopping dessert at a gathering.
Ingredients
½ cup (113g) unsalted butter
¾ cup (75g) almond flour
½ cup (60g) all-purpose flour
¾ cup (90g) powdered sugar
¼ teaspoon salt
4 large egg whites
1 teaspoon vanilla extract
12 Rolo candies (or soft caramels if preferred)
Optional: flaky sea salt for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a mini muffin pan or financier molds.
- In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 5–6 minutes. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the almond flour, all-purpose flour, powdered sugar, and salt.
- Stir in the egg whites until just combined. Be sure not to beat or whip them—just mix gently.
- Stir in the vanilla extract, then gradually mix in the browned butter until a smooth batter forms.
- Spoon the batter into the prepared molds, filling each about halfway.
- Press one Rolo candy into the center of each mold, then cover with a bit more batter so the candy is hidden.
- Bake for 12–15 minutes, or until the edges are golden brown and a toothpick inserted into the batter (not the candy) comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt, if desired. Serve warm or at room temperature.
Notes
For extra decadence, drizzle warm caramel sauce over the financiers before serving.
Try substituting Rolos with other soft caramels or dulce de leche for a different twist.
If you don’t have financier molds, use a mini muffin pan or any small baking mold.
To make these dairy-free, swap out the butter for a non-dairy alternative.
For a chocolate version, add 2 tablespoons of cocoa powder to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 financier
- Calories: 220
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
