I think it’s pretty much a given fact that anything involving brown butter is going to taste fantastic. Throw juicy fresh peaches into the mix – peaches tossed in butter, brown sugar, and cinnamon at that – and you’ve gotta know you’re in for something P.D.G.
Prior to making these, my favorite peach recipe on the blog was definitley this LOADED coffee cake, and while it’s still right up there in spot #1, it now shares a place with these financiers which are 100% epic. Think soft, dense, buttery cake, filled with a nutty-sweet flavor and all those succulent peach bits, with perfectly golden, slightly-crisp edges enveloping it all in. Technically speaking I suppose you’d call these more of a dessert, but there’s fruit in the mix and they’re really just too good to reserve for one meal, so heck, call them breakfast too. Just get them baking while peaches are still around, because this is one I can promise you don’t want to miss out on.
Classic French brown butter teacakes with slightly crisp edges and a perfectly soft & moist crumb, filled with a nutty sweet flavor and juicy peaches.
- 5 ounces (10 tablespoons) salted butter, plus extra for greasing pans
- 1 1/2 teaspoons vanilla extract
- 5 ounces (1 1/4 cups) almond flour
- 2 1/2 ounces (1/2 cup) white rice flour
- 5 ounces (1 1/4 cups) confectioner's sugar, sifted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 egg whites
- 5 1/2 ounces (1 cup) chopped yellow peaches
- 1 ounce (2 tablespoons) salted butter, melted
- 1 tablespoon packed brown sugar
- 3/4 teaspoon cinnamon
- demerara sugar, for sprinkling
- confectioner's sugar, for dusting
- Preheat oven to 400ºF and butter bottom and sides of six 4 3/4" round tart pans, making sure to cover all corners and grooves. Place pans on a baking tray.
- Place butter in a small skillet set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat and cool briefly. Whisk in vanilla extract.
- Meanwhile, in a large bowl, whisk together the almond flour, rice flour, confectioner's sugar, cinnamon, and salt.
- Add the butter to the dry mixture and fold in until evenly incorporated; note that the mixture will still be very thick.
- In a separate bowl, beat egg whites until foamy. Add to batter and fold in until fully incorporated, press any chunks of dough against the side of the bowl as you fold to break them up.
- Divide batter evenly between prepared pans.
- In a bowl, toss peaches with melted butter, brown sugar, and cinnamon to coat. Divide peaches evenly over top of financiers.
- Just before baking, sprinkle financiers with demerara sugar. Bake in preheated oven for 20-25 minutes, until tops are golden and a toothpick inserted into the center of one of the financiers comes out clean.
- Allow financiers to cool completely before removing from pans. If needed, loosen edges first with an offset spatula. Store in an airtight container at room temperature for up to a couple days, or in the refrigerator for slightly longer storage. Dust with confectioner's sugar before serving.