Financiers couldn’t be easier. But for being extremely simple they really pack a punch in the flavor department. These delicious little almond cakes get all their flavor from the ground nut flour and the browned butter or beurre noisétte. The browned butter really shines in this recipe The are soft and chewy and buttery and nutty. You can top yours with some sliced almonds, a berry, or drizzle of chocolate. I like mine plain and simple so that the nuts and butter can really shine. You can make this recipe with any nut flour you would like, pistachio, walnut, or pecan would be lovely.

Yield: about 3 dzn

Ingredients

3 1/2 oz almond (or any nut) flour (toasted if you want to be an overachiever ; )

7 oz sugar

4 oz egg whites

3 1/2 melted browned butter

2 3/4 oz cake flour

1 tsp vanilla

1/2 tsp salt

To make:

1. Toast almond flour in a 350 degree oven until slightly brown and aromatic (if desired).
2. Brown your butter. Cut your butter into pieces and place in a heavy-bottomed saucepan. Turn up heat to medium and cook, stirring occasionally, until the butter is slightly brown/amber in color. Remove from heat and set aside.
3. Mix almond flour and sugar together in a stand mixer.
4. Add egg whites to almond mixture.
5. Pour in melted browned butter.
6. Add flour, vanilla and salt.
7. Pipe or scoop into a mini muffin tin. Add a berry or nuts to the top if desired.
8. Bake at 350 degrees for 6-8 mins, or until firm to the touch and slightly browned.
9. Enjoy!