In a bowl, combine the ground almonds, powdered sugar, flour, and salt.
Stir in egg whites:
Gradually add the egg whites (do not beat!) to the dry ingredients and mix until smooth.
Incorporate butter:
Stir the cooled brown butter into the batter until well blended. Optional: Add a little vanilla extract or citrus zest.
Let the batter rest (optional):
For even better flavor, let the batter rest in a cool place for about 30 minutes (but can also be baked immediately).
Bake:
Lightly grease mini financier pans (e.g., mini muffin pans or special financier cups) or spray with baking spray. Fill with batter – about ¾ full.
👉 Bake time:
10–15 minutes at 200°C (top/bottom heat) until golden brown. It’s best to watch them closely – they should be lightly browned but still moist on the inside.
🍓 Ideas for toppings & Variations:
Top with fresh berries (e.g., raspberries or blueberries)
Grind with pistachios or flaked almonds
Add chocolate chips or cocoa powder to the batter
Add orange or lemon zest to the batter for a fresh touch
🧊 Shelf life:
The mini financiers will keep for about 3-4 days in an airtight container – or you can freeze them and thaw them as needed.
