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These Cranberry Orange Mini Cakes are everything I love about holiday baking: bright citrus, jeweled bursts of cranberry, and a tender, buttery crumb that feels both cozy and refined. They bake up quickly, look effortlessly elegant on any dessert table, and bring a fresh pop of color to the rich flavors of the season.

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Prep time: 5 minutes
Chill time: 1-12 hours
Bake time: 11-13 minutes
Yield: 12 Financiers

WHAT YOU’LL NEED

1/2 cup (113g) unsalted butter

INSTRUCTIONS

Measure and lay out all your ingredients.

1. Brown the butter. (See my brown butter post here.) Cool for about 15 mins.

2. Whisk almond flour, AP flour, powdered sugar, salt, and vanilla powder.

2. Whisk almond flour, AP flour, powdered sugar, and salt.

3. Add egg whites; stir until smooth.

5. Chill batter 1 hour.

6. Preheat oven to 375°F.
7. Grease and flour financier molds; fill 3/4 full.
8. Press a cranberry half into each cavity.
9. Bake for 11–13 minutes until edges are golden.
10. Cool in the pan 1-2 minutes, then transfer to a rack.

7. Press a cranberry half into each cavity.

STORAGE:

Financiers stay beautifully tender for 2–3 days at room temperature in an airtight container. For longer storage, freeze in a single layer, then transfer to a zip-top bag for up to 2 months. Thaw at room temperature for 20–30 minutes. If you’d like to refresh them, warm in a 300°F (150°C) oven for 3–4 minutes to revive that delicate crisp edge.

PRO TIPS FOR PERFECT FINANCIERS:

1.Brown your butter deeply, but not darkly.
Aim for a rich amber color with milk solids that smell like toasted hazelnuts. This is where financiers get their signature depth. Pull the pan off the heat the moment the butter turns golden and the bubbling quiets.

2.Chill the batter for at least 1 hour.
Resting hydrates the almond flour, thickens the batter, and helps create that coveted crisp edge with a tender, velvety interior. Overnight is even better.

3.Use cold cranberries for bright, clean pops of flavor.
Fresh or frozen both work, but don’t thaw frozen berries. Cold berries help them stay suspended in the delicate batter rather than sinking.

4.Fill molds almost to the top.
Financiers don’t rise dramatically, so a fuller mold gives you that beautiful café-style height and golden color.

Chill the batter for at least 1 hour.
Resting hydrates the almond flour, thickens the batter, and helps create that coveted crisp edge with a tender, velvety interior. Overnight is even better.
Use cold cranberries for bright, clean pops of flavor.
Fresh or frozen both work—don’t thaw frozen berries. Cold berries help them stay suspended in the delicate batter rather than sinking.
Fill molds almost to the top.
Financiers don’t rise dramatically, so a fuller mold gives you that beautiful café-style height and golden color.
Bake hot and fast.
Financiers love a well-preheated oven. The quick burst of heat sets the edges while keeping the centers soft and plush.

Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.
Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.
Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.
Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.

Use a light-colored baking sheet. It’s not just aesthetic—light metal prevents the sugar from over-caramelizing on the bottom, giving you that crisp golden shell instead of unwanted bitterness.
Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.
Chill before baking. Once shaped, freeze the palmiers for 10–15 minutes. This helps them hold their shape in the oven and rise into those perfect heart-shaped curls.
Watch for deep golden edges—not pale. Palmiers need to bake until the sugar has fully melted and caramelized. Pale pastries mean underbaked centers and bland flavor. Aim for a rich golden brown with slightly darker edges.

Use a light-colored baking sheet. It’s not just aesthetic—light metal prevents the sugar from over-caramelizing on the bottom, giving you that crisp golden shell instead of unwanted bitterness.
Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.
Chill before baking. Once shaped, freeze the palmiers for 10–15 minutes. This helps them hold their shape in the oven and rise into those perfect heart-shaped curls.
Watch for deep golden edges—not pale. Palmiers need to bake until the sugar has fully melted and caramelized. Pale pastries mean underbaked centers and bland flavor. Aim for a rich golden brown with slightly darker edges.Keep that pastry cold. Puff pastry behaves like a dream when it’s chilly. If it starts feeling soft or sticky as you roll or slice, slip it into the fridge for 5–10 minutes. This helps preserve those flaky layers you’re going for.
Use a light-colored baking sheet. It’s not just aesthetic—light metal prevents the sugar from over-caramelizing on the bottom, giving you that crisp golden shell instead of unwanted bitterness.
Don’t skimp on the sugar. It may feel like a lot, but the generous coating is what gives palmiers their signature glassy, caramelized finish. Most of it stays on the outside, forming that irresistible crunch.
Chill before baking. Once shaped, freeze the palmiers for 10–15 minutes. This helps them hold their shape in the oven and rise into those perfect heart-shaped curls.
Watch for deep golden edges—not pale. Palmiers need to bake until the sugar has fully melted and caramelized. Pale pastries mean underbaked centers and bland flavor. Aim for a rich golden brown with slightly darker edges.

Choose the right apples. Firm, tart, and structured apples hold up best. Great choices include Honeycrisp, Pink Lady, Granny Smith, Braeburn, Jonagold.
Don’t stir the caramel. Swirl the pan gently instead. Stirring encourages crystallization.
Use an oven-safe skillet with some weight. Cast iron is excellent; it develops a deeper caramel and keeps heat consistent.
Caramel should be deeply golden, not light. The flavor should be one shade shy of “almost burned.” That’s where the complexity comes from.
Pack the apples tightly. They shrink while cooking, so a snug arrangement makes the flip much more beautiful.
Make sure the puff pastry is cold before topping. A cooler pastry = better puff and flakiness.
Rest 5 minutes before flipping, not longer. Flip too early → the caramel is too thin. Flip too late → the caramel sets and sticks.

This tart is meant to be rustic. Every single one looks a little different. That’s the charm and tradition of a tarte tatin.
The caramel might seem too dark but trust it. That deeper amber is what separates “sweet apples under pastry” from a true French tarte tatin.
It’s naturally elegant without extra garnish. But if you want to elevate it further:
- dust with a touch of powdered sugar,
- serve with crème fraîche, whipped cream or ice cream
- or drizzle a bit of warm caramel around the plate.

5.Bake hot and fast.
Financiers love a well-preheated oven. The quick burst of heat sets the edges while keeping the centers soft and plush.

SPECIAL EQUIPMENT

Financier Mold

✨ Let’s Bake Together

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Cranberry Orange Financiers

✨ Let’s Bake Together

A Jewel-Tone Moment for your Holiday Table