Ingredients

The following ingredients have 36 Servings
  • ½ cup 125 ml unsalted butter (see note)
  • 1 cup 250 ml finely ground, toasted hazelnuts (to measure the nuts, lightly spoon them into the cup—do not pack)
  • ½ cup 125 ml all-purpose flour
  • ½ cup 125 ml cane sugar, or regular granulated sugar
  • ½ cup 125 ml brown sugar, packed
  • ½ tsp 2 ml baking powder
  • 4 egg whites (you can use boxed egg whites)
  • 36 fresh (whole cranberries)

Instruction

  • Preheat the oven to 350°F (175°C). Line the cups of a mini muffin pan with paper cups and set aside.
  • To brown the butter: Heat the butter in a small stainless steel pot over medium heat until completely melted and simmering. Keep on cooking over medium-low heat, swirling the pot from time to time. If the butter bubbles up preventing you from watching closely over the color changing (that’s the water evaporating), lift the pot off the heat for a few seconds until the bubbles recede, then put it back on the heat.The butter is ready when the milk solids at the bottom of the pot turn a light brown color and the concoction gives off a delicious nutty aroma. When it does, remove the butter from the heat, pour into a small bowl, and let it cool for 10 minutes. Watch my short video to see how easy it is to make brown butter.
  • Put the ground hazelnuts into a large mixing bowl. Add the flour, sugars, and baking powder, and whisk together. Add the egg whites and whisk until they are fully incorporated and the mixture is thick and somewhat sticky. Whisk in the brown butter. At this point, the dough can be stored in an airtight container in the fridge for up to 2 days.
  • When ready to bake the financiers, drop a tablespoonful of dough in each prepared muffin cup. Push a fresh cranberry in the center of each financier. Bake for about 12 minutes, rotating the pan halfway through, until the financiers are golden brown on the edges. Let cool for 10 minutes in the pan and then transfer to a cooling rack to cool completely.
  • Financiers are at their very best when freshly baked, but you can also store them in an airtight container at room temperature for up to 3 days.