Ingredients

1/2 cup (115g) unsalted butter
1 cup (100g) almond flour
3/4 cup (90g) powdered sugar
1/3 cup (40g) all-purpose flour
1/4 tsp salt
4 large egg whites
1/2 tsp vanilla extract (optional)

Directions

In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. This takes about 5–7 minutes. Remove from heat and cool slightly.

In a large bowl, sift together the almond flour, powdered sugar, all-purpose flour, and salt.

Add the egg whites to the dry ingredients and whisk until smooth.

Slowly pour the brown butter into the mixture while whisking continuously. Stir in vanilla extract if using. Cover the batter and let it rest for 30 minutes (or refrigerate overnight).

Preheat oven to 375°F (190°C). Grease a financier pan or mini loaf molds. Spoon or pipe the batter into each cavity, filling about ¾ full. Bake for 12–15 minutes until golden around the edges.

Let the financiers cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.