Brown-Butter Financier

Preparation info
  • Makes


    • Difficulty


Appears in
Mission Street Food

By Anthony Myint and Karen Leibowitz

Published 2011

  • About

This cake recipe is simple, versatile, and delectable. It has a pleasing ratio of chewy interior to crusty exterior, splitting the difference between a sponge cake and a cookie. For me, the chance to use up some egg whites is a nice bonus, but maybe that’s just because I have dozens of egg whites in my fridge at any given time.


You will Need

  • ½ pound butter
  • cups almond flour (or substitute hazelnut or chestnut flour)


  1. Heat the butter in a saucepan until it turns brown and nutty, stirring frequently.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra