Name: Orange Zest & Cranberry Financiers
Prep time: 35 min
Total time: 35 min
Yield: 12 servings
Ingredients: 100g unsalted butter; 90g almond flour; 100g powdered sugar; 40g all-purpose flour; 3 large egg whites; Zest of 1 large orange (about 1 tbsp); 80g fresh or frozen cranberries (halved if large); 1/2 tsp vanilla extract; Pinch of salt

Orange Zest & Cranberry Financiers

CrushedLemon1034

These Orange Zest & Cranberry Financiers are petite French almond cakes with a nutty brown butter base, bright pops of cranberry, and an aromatic hit of orange. Inspired by classic patisserie, they offer a moist, tender crumb with a crisp edge—perfect for teatime or an elegant snack. The interplay of tart berries and citrus zest elevates the rich, buttery base for a sophisticated treat that's easy to make in small batches. Enjoy them warm or at room temperature, and savor their bakery-worthy flavor.

Ingredients

Instructions

Preheat the oven to 375°F (190°C). Grease a 12-cup mini muffin tin or financier mold.
Melt the butter in a small saucepan over medium heat until it turns golden brown and smells nutty (beurre noisette), then set aside to cool slightly.
In a bowl, whisk together almond flour, powdered sugar, all-purpose flour, and salt.
In another bowl, lightly whisk the egg whites until just frothy (not stiff).
Stir the egg whites, orange zest, and vanilla into the dry ingredients until just combined.
Slowly pour in the browned butter, mixing until smooth and glossy.
Fold in the cranberries gently.
Divide batter evenly among the molds, filling about 3/4 full.
Bake for 14-16 minutes, until the edges are golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a rack to cool completely.