Hazelnut Financier

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Hazelnut Financier Recipe

Hazelnut Financier

Created by The French Pastry School

The French Pastry School

Yield: 20 Hazelnut Financiers

For the Hazelnut Financier:


  • 60g     Butter, 82% fat
  • 120g   Confectionery sugar
  • 25g     American Almond® almond powder
  • 25g     American Almond® hazelnut powder
  • 35g     All-purpose flour
  • 1g        Baking powder
  • 10g     Trimoline or honey
  • 120g   Egg whites
  • 5g       Vanilla paste
  • 20g     Candied orange peel, small dice (optional)
  • 20g     Crushed hazelnuts (optional)


  1. Prepare brown butter (beurre noisette) by heating in a saucepan. Stir until light brown.  Strain and set aside.
  2. Sift and mix all the dry ingredients (sugar, nut powders, flour, and baking powder) in a mixing bowl.
  3. Add the vanilla, trimoline, egg whites, and the warm brown butter using a hand whisk.
  4. Let each hazelnut financier mature overnight.
  5. Pipe the mixture into a 1 ½ “flexipan” of your choice until it is 2/3 full.
  6. Sprinkle candied orange peels and crushed hazelnuts on top of each hazelnut financier.
  7. Dust with confectionery sugar.
  8. Bake at 375°F /190°C for 12 to 15 minutes.
  9. Cool, unmold, and serve.

Recipe courtesy of American Almond® – www.americanalmond.com