These easy Orange Financiers are flavored with browned butter, orange and almond flour. They are soft, tender and delightfully addicting!
Day 4 of the annual 12 Days of Christmas Cookies 2021!
I would be lying if I knew what orange financiers were before culinary school. Once that butter started browning with the vanilla bean pod, I was hooked. Soft, tender, bite-sized cakes with beurre noisette?! Yes, please!
I’ve made an easy orange variation that is flavored with orange zest. I use just the outermost part of the orange for a bright orange flavor that is floral without being overpowering.
You can use a silicon mold, or individual molds of various sizes. I love the miniature ones because the whole cake is gone in two scrumptious bites! Another pastry chef gave me a whole box of those little ones I used. Adorable.
Most recently was Day 3 of the 12 Days of Christmas Cookies: Pistachio Cranberry Sablee Cookies!
We had Day 2 of the 12 Day Christmas Cookie celebration: Cashew Caramel Pretzel Blondies!
Don’t forget about Part One of Day 2 of the 12 Day Cookie Extravaganza: Hungarian Walnut Rolls!
And who could leave out Day 1, Italian Pizzelles!? Make them all! But the Pistachio Cranberry Sablee Cookies are sure-fire winners because they can keep so long!
- In a small saucepan, cook the butter with the vanilla bean pod over medium heat until it has browned and the butter is a amber color with a nutty aroma. Stir or whisk occasionally to keep the butter solids from burning too quickly on the bottom.
- Immediately remove the pan from the heat and pour into a heat-proof bowl to stop the browning process. Set aside and reserve warm.
- In a medium bowl whisk together almond flour, all-purpose flour, confectioner’s sugar and orange zest. Whisk in egg whites.
- Slowly add the warm browned butter and whisk it in after each addition. Cover the surface with plastic wrap and refrigerate until chilled through (several hours).
- Preheat the oven to 350°F. Spray financier molds with non-stick cooking spray or brush with butter. Place molds on a flat baking sheet.
- Transfer to a piping bag. Pipe about ¾ full .
- Dust the tops with confectioner’s sugar and bake in preheated oven for about 8 minutes or until the edges have browned and the tops have puffed.
- Remove from molds immediately. Cool.
- Best served the day they are made.