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Dust cranberry chestnut financiers with powdered sugar
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5 from 1 vote

Cranberry chestnut financiers

These gluten-free financiers are made with chestnut flour and frozen cranberries.
Course Dessert
Cuisine French
Keyword chestnut financiers, gluten-free financiers
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16
Calories 117kcal
Author Janice


mini muffin pan
OXO whisk
mini scoop



  • Brown the butter in a small saucepan. Turn off the heat when the butter smells very nutty and the milk solids have browned. Set aside the pan to cool slightly.
  • In a large bowl, whisk together the granulated sugar with the chestnut flour and the ground almond.
  • In a separate medium bowl, beat the egg whites with the salt until they are frothy and quite thick.
  • Pour the egg whites over the dry ingredients and whisk them in, then add the vanilla and the browned butter and stir to incorporate everything together really well.
  • Wrap the bowl in plastic wrap and chill 30 minutes.
  • Preheat the oven to 350ºF. Butter 16 wells of a mini-muffin pan and flour them with sorghum flour, tapping out the excess. Make sure that the sides and bottoms of the muffin wells are evenly coated.
  • Divide the batter between the 16 wells of the pan, and top with 2 to 3 frozen cranberries, pressing them down slightly.
  • Bake for about 25 minutes until the edges begin to brown.
  • Let cool 5 to 10 minutes so that the financiers firm up before unmolding them onto a wire rack to cool completely.
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Calories: 117kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 26mg | Potassium: 12mg | Fiber: 1g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg