← Nouns Cooking · French

Ingredients

• 100 g Butter, plus extra for the tin
• 75 g Ground almonds
• 40 g plain flour
• 130 g Icing sugar
• 1 pinch Salt
• 4 egg whites (about 120 g)
• ½ tsp vanilla extract (optional)
• 2 tbsp flaked almonds or a few raspberries, to top (optional)

Method

1. Melt the butter in a small pan over medium heat and let it foam and cook for 4–5 min, swirling, until it smells nutty and the specks at the bottom turn hazelnut-brown. Pour into a bowl, scraping in the brown bits, and cool until just warm.
2. Whisk the ground almonds, flour, icing sugar and salt together in a bowl.
3. Add the egg whites and vanilla and stir until smooth; there is no need to whip them. Stir in the browned butter until glossy. Cover and chill for 30 min.
4. Heat the oven to 200°C (180°C fan, 400°F). Butter a financier tin or a 12-hole mini muffin tin well.
5. Fill the moulds about three-quarters full and top with flaked almonds or a raspberry. Bake for 12–14 min, until risen, golden brown at the edges and springy in the middle. Cool for 5 min, then turn out onto a rack.

Tips

• Contains almonds (tree nuts).
• The batter keeps in the fridge for up to 3 days, so you can bake a few warm ones whenever you like.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats David Lebovitz