Go Back

Raspberry Financiers

Melt-in-your-mouth pastry gets its delightful flavor from butter, almond, and honey. These Hanukkah cakes are the perfect ending to a festive holiday meal or for any occasion when a delicious dessert will do.
Course Desserts
Cuisine French
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 45 mini cakes


  • Vegetable oil or cooking spray
  • 8 tbsp. unsalted butter cut into pieces
  • 1/3 cup honey
  • 2 cups sliced almonds lightly toasted and finely ground
  • 1/2 cup granulated sugar
  • 1/4 cup confectioner's sugar sifted
  • 3/4 cup cake flour sifted (not self-rising)
  • 1/2 tsp Kosher salt
  • 5 large egg whites
  • 1 cup raspberries, extra for garnish pureed and strained (1/2 cup)
  • Confectioner's sugar for dusting


  1. Preheat oven to 350 degrees. Coat mini cupcake tins with cooking spray.
  2. Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.
  3. Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.
  4. Spoon batter into muffin tins, filling each halfway. Spoon a scant ½ teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape if desired.
  5. Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack.
  6. When cool, garnish with fresh raspberries and dust with Confectioner's sugar.