Brown Butter Almond Financiers

What you need

• 130 g (9 tbsp) unsalted butter, plus about 15 g soft butter for the molds
• 130 g (1 cup) ground almonds, almond flour
• 50 g (6 tbsp) all-purpose flour, plus a little for the molds
• 130 g (1 cup) powdered sugar, sifted
• 140 g (5 oz) egg whites, from about 4 large eggs

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Brush 10-12 financier or mini cake molds with soft butter and dust with flour. Tap out the excess and chill the molds.

2. 2

   Cook the butter in a small pan over medium heat, swirling now and then. It will foam, then turn golden brown and smell toasty and sweet, 5-8 min.

3. 3

   Pour the brown butter, with the dark flecks, into a bowl and let it cool until just warm.

4. 4

   Whisk the ground almonds, flour and sugar together in a large bowl.

5. 5

   Add the egg whites in two or three additions, whisking until the batter is smooth.

6. 6

   Stir in the brown butter until fully blended.

7. 7

   Spoon the batter into the molds, filling them three quarters full.

8. 8

   Bake until deep golden and springy, 12-15 min. A toothpick should come out clean.

9. 9

   Let the financiers sit in the molds for 3 min, then turn them out onto a rack.

10. 10

    Serve warm or at room temperature.

Imported from bakinglikeachef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.