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From the one star french chef Patrick Asfaux

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4.8/5 (58 votes)
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Recipe for 20 financier biscuits
  1. 5 Egg whites
  2. 250g Icing sugar
  3. 170g butter
  4. 140g ground almond
  5. 60g sifted strong flour


1) Start your oven at 240'C (464'F)

2) Melt the butter to melt until golden brown.

3) Meanwhile, take a bowl and mix the sugar, ground almond and flour together.

4) Add the egg whites to the dry ingredients and give it a good stir. Then, incorporate the melted butter to the mix.

5) Fill some non-stick square moulds half way up and bake for 5 minutes. Then, decrease the temperature to 200'C (392'F) and keep cooking your financier for another 5 minutes. Finally, turn off the oven and leave your biscuits for another 5 minutes.

6) Take your biscuit out their moulds while still hot. When cold, store them in a biscuit tin where they will keep for a week.

This recipe is very simple but make sure to keep a good eye on the cooking time as it is essential to make this recipe a success.
credits photo : © Bri2 -aftouch-cuisine.com