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Berry Financiers

You will need sixty 1 3/4-by-3 3/4-inch molds to make the financiers.

  • Yield: Makes 60

Source: Martha Stewart Weddings, Summer 2012


  • 1 1/8 cups unsalted butter (2 1/4 sticks), plus more for molds
  • 1 1/4 cups almond flour (
  • 1 cup all-purpose flour, plus more for molds
  • 2 teaspoons baking powder
  • 3 1/4 cups powdered sugar
  • Pinch of salt
  • 14 large egg whites
  • 12 ounces mixed berries


  1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 6 minutes. Remove pan from heat and pour butter into a bowl, leaving any burnt sediment behind.
  2. In the bowl of a mixer fitted with the paddle attachment, combine both flours, baking powder, sugar, and salt on low speed. Slowly add egg whites and beat for 2 minutes. Slowly add in browned butter on low speed; beat to combine, 3 minutes. Cover and refrigerate batter at least 2 hours.
  3. Preheat oven to 375 degrees. Butter and flour molds. Fill three-fourths full with batter, and top with berries. Bake for 15 minutes or until lightly golden and firm to the touch. Serve warm.

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