This post may contain affiliate links. Please read our disclosure policy.
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. Just as in my Orange Upside Down Cake, 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.