Brown Butter Financiers with Biscoff Filling and Glaze are the epitome of elegant indulgence. These delicate almond-based cakes are elevated with the rich nuttiness of browned butter and complemented by a smooth Biscoff filling and a glossy cookie butter glaze. Finished with crushed Biscoff cookies, these bite-sized treats are perfect for coffee breaks, dessert tables, or a refined afternoon snack.
Why You’ll Love This Recipe
These financiers deliver a bakery-quality experience with minimal effort. The brown butter adds a deep, nutty aroma and flavor that enhances the almond base, while the spiced Biscoff filling and glaze provide sweetness and warmth with every bite. The texture is moist and tender, with a slight crispness on the edges, and the presentation is sure to impress. They’re quick to prepare, easy to customize, and utterly addictive.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Financiers:
- unsalted butter
- almond flour
- all-purpose flour
- powdered sugar
- brown sugar
- egg whites
- vanilla extract
- salt
For the Biscoff Filling:
- Biscoff cookie spread
- powdered sugar
- heavy cream
For the Biscoff Glaze:
- Biscoff cookie spread
- powdered sugar
- heavy cream
- crushed Biscoff cookies (for topping)
directions
Prepare the Brown Butter:
- In a small saucepan, melt the butter over medium heat.
- Continue to cook, swirling occasionally, until the butter turns golden brown and develops a nutty aroma (about 5–7 minutes).
- Remove from heat and let it cool for 5 minutes.
Make the Financier Batter:
- Preheat the oven to 350°F (175°C). Grease a financier mold or mini muffin tin.
- In a mixing bowl, whisk together the almond flour, all-purpose flour, powdered sugar, brown sugar, and salt.
- Add the egg whites and vanilla extract, whisking until smooth and well combined.
- Gradually pour in the cooled brown butter while stirring continuously to form a cohesive batter.
Bake the Financiers:
- Spoon the batter into the prepared molds, filling each cavity about three-quarters full.
- Bake for 12–15 minutes or until golden around the edges and a toothpick inserted into the center comes out clean.
- Cool the financiers in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Biscoff Filling:
- In a small bowl, mix the Biscoff cookie spread, powdered sugar, and heavy cream until smooth.
- Once the financiers are cool, gently create a small indentation in the center of each using a spoon or piping tip.
- Spoon or pipe the Biscoff mixture into the center of each financier.
Prepare the Biscoff Glaze:
- In a separate bowl, combine the Biscoff cookie spread, powdered sugar, and heavy cream.
- Stir until smooth, adjusting the cream to achieve a thick but pourable consistency.
Assemble the Financiers:
- Drizzle the Biscoff glaze over each filled financier.
- Sprinkle with crushed Biscoff cookies for added crunch and presentation.
- Allow the glaze to set for a few minutes before serving.
Servings and timing
Servings: 12 financiers
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 220 kcal per financier
Variations
- Chocolate Drizzle: Add a drizzle of dark chocolate over the glaze for added richness.
- Nut Swap: Use hazelnut flour in place of almond flour for a different nutty flavor.
- Filled Center: Use a piping bag to insert the filling after baking without indenting the top.
- Citrus Twist: Add a bit of orange or lemon zest to the batter for a bright, tangy note.
- Mini Loaves: Bake in mini loaf pans for a larger, shareable version.
storage/reheating
Store the financiers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. To freeze, store unglazed financiers for up to 1 month; thaw and add filling and glaze after defrosting.
FAQs
What are financiers?
Financiers are small French almond cakes known for their rich flavor and moist texture, often made with browned butter.
Can I use a regular muffin tin?
Yes, a mini muffin tin works well if you don’t have a financier mold.
Why do I need to brown the butter?
Browning the butter adds depth and a nutty, caramelized flavor that enhances the almond base.
Can I use whole eggs instead of just egg whites?
Egg whites are key to the light, chewy texture of financiers, so whole eggs are not recommended for this recipe.
Can I make this gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend for a similar result.
What is Biscoff spread?
Biscoff spread is a creamy cookie butter made from spiced Biscoff cookies, popular for its sweet, cinnamon-caramel flavor.
How do I know when the financiers are done?
They’re ready when the edges are golden and a toothpick inserted into the center comes out clean.
Can I make the batter ahead of time?
Yes, the batter can be stored in the fridge for up to 24 hours before baking.
Can I skip the glaze?
Yes, the financiers are still delicious without it, though the glaze adds extra flavor and visual appeal.
Are these best served warm or at room temperature?
They’re excellent either way, but letting them rest allows the flavors to fully develop.
Conclusion
Brown Butter Financiers with Biscoff Filling and Glaze are a refined yet approachable dessert that combines French patisserie elegance with the comforting sweetness of cookie butter. With their golden crust, soft almond interior, and spiced, caramel glaze, these financiers are sure to impress at any gathering or simply elevate your everyday baking.
PrintBrown Butter Financiers with Biscoff Filling and Glaze
Soft, nutty brown butter financiers filled with creamy Biscoff spread and topped with a Biscoff glaze and crushed cookies—an indulgent and spiced twist on the classic French pastry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 financiers 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup almond flour
- 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 3 large egg whites
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup Biscoff cookie spread
- 2 tablespoons powdered sugar (for filling)
- 1 tablespoon heavy cream (for filling)
- 2 tablespoons Biscoff cookie spread (for glaze)
- 1 tablespoon powdered sugar (for glaze)
- 1–2 teaspoons heavy cream (for glaze)
- Crushed Biscoff cookies (for topping)
Instructions
- In a small saucepan, melt butter over medium heat. Continue cooking until golden brown and nutty, about 5–7 minutes. Remove from heat and cool for 5 minutes.
- Preheat oven to 350°F (175°C). Grease a financier mold or mini muffin pan.
- In a bowl, whisk almond flour, all-purpose flour, powdered sugar, brown sugar, and salt.
- Add egg whites and vanilla extract, whisking until smooth.
- Slowly pour in brown butter while stirring to combine.
- Fill molds three-quarters full with batter and bake for 12–15 minutes, or until edges are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, mix Biscoff spread, powdered sugar, and heavy cream until smooth.
- Gently fill each financier with the Biscoff mixture, pressing lightly to adhere.
- For the glaze, mix Biscoff spread, powdered sugar, and cream until pourable but slightly thick.
- Drizzle glaze over each financier and top with crushed Biscoff cookies.
- Let sit a few minutes to set the glaze before serving. Serve warm or at room temperature.
Notes
- Watch the butter closely during browning to prevent burning—it should smell nutty and turn golden.
- You can use a piping bag for neater filling and glaze application.
- Store in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 financier
- Calories: 220
- Sugar: 15g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg