• Prep Time: 20 minutes
  • Cooking Time: 12 minutes
  • Serves: 20

Coffee Financiers

  • Recipe Submitted by on

 Ingredients List

  • ½ cup + 1 ½ tbsp. sugar
  • ¼ cup + 1 tbsp flour
  • ½ cup + 2 tsp almond flour
  • ¼ cup + 2 ½ tbsp. egg whites ( a little less than 3 egg whites)
  • ½ cup browned butter with 2 tbsp instant coffee melted in
  • 2 tbsp ground coffee beans


Preheat oven to 425 degrees. Brush 20 mini muffin cups with butter (or spray). Place trays in freezer while preparing batter.
Place the sugar in a large bowl and whisk to break up any lumps. Add flour and almond flour and whisk everything together. Make a well in the center of the dry ingredients. Pour in the egg whites and whisk them, gradually incorporating the dry mixture until all the ingredients are well combined. Scrape down the side and bottom of the bowl and whisk again. Whisk in the browned butter in 2 additions. Gently fold in the ground coffee beans. Spoon the batter into muffin cups (about 1 heaping tbsp each).
Placing pans in the oven and immediately lower temperature to 350 degrees and bake for 12 minutes. Unmold the financiers as soon as they come out of the oven and let them cool.
I also drizzled my financiers with hazelnut chocolate spread by Barefoot & Chocolate which really added to the flavor. Because, well coffee and chocolate.

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