Print

Brown Butter Financiers with Biscoff Filling and Glaze

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

  1. 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.
  2. Preheat oven to 350°F (175°C). Grease a financier mold or mini muffin pan.
  3. In a bowl, whisk almond flour, all-purpose flour, powdered sugar, brown sugar, and salt.
  4. Add egg whites and vanilla extract, whisking until smooth.
  5. Slowly pour in brown butter while stirring to combine.
  6. Fill molds three-quarters full with batter and bake for 12–15 minutes, or until edges are golden and a toothpick comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the filling, mix Biscoff spread, powdered sugar, and heavy cream until smooth.
  9. Gently fill each financier with the Biscoff mixture, pressing lightly to adhere.
  10. For the glaze, mix Biscoff spread, powdered sugar, and cream until pourable but slightly thick.
  11. Drizzle glaze over each financier and top with crushed Biscoff cookies.
  12. 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

Find it online: https://yumfoodusa.com/brown-butter-financiers-with-biscoff/