Brown Butter Almond Cakes


Preparation info

  • Makes


    small or 24 tiny Cakes
    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

In the style of the French delicacies called financiers, these little cakes are made from freshly ground almonds and lightly browned butter, which complements the good almond flavor. They are more appropriately served with tea or coffee than after a meal. The batter is no trouble to whip up, and you can make them any size you like, even bite-sized.


  • 8 tablespoons (1 stick) unsalted butter, plus butter for greasing the molds
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ¾ cup (4 ounces) natural (unblanched) whole almonds
  • 3 large eggs, beaten
  • teaspoons almond extract
  • 1 tablespoon rum
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder


    Heat the oven to 350°F. Generously butter a standard muffin tin (or 2 mini-muffin tins).

    Melt the butter in a small saucepan over medium heat. Let cook until it foams and turns a nut-brown color. Set aside to cool.

    Put the two sugars and the almonds in a food processor and grind until the almonds are pulverized, about 1 minute. Transfer to a medium bowl. Add the eggs, almond extract, rum, and browned butter and stir to combine. Sift together the flour, salt, and baking powder. Gradually stir into the almond-egg mixture, then beat to a smooth batter with a whisk or wooden spoon.

    For a standard muffin tin, use 2 tablespoons batter per cake (or 1 tablespoon apiece for a mini tin). Rap the tin on a countertop to level the batter and remove any air bubbles.

    Bake for 12 minutes (10 minutes for the tiny cakes), until lightly browned. Leave in the tin for 2 minutes, then unmold the cakes and cool them on a rack.