1. Melt the butter in a small saucepan. Continue to cook, watching closely, until the milk solids turn brown. Be very careful, as they will turn from brown to black-burnt in a split second. 2. Mix almonds and sugar in a medium saucepan. Add egg whites and cook over low heat, stirring constantly with a wooden spoon. When the mixture is runny, slightly opaque and hot (about 2 minutes), remove from heat and stir in flour. Add melted butter slowly. Transfer to a bowl, cover tightly with plastic wrap (press plastic against surface of batter), and chill at least 1 hour, or up to 3 days. 3. Preheat oven to 400°F Butter 12 financier molds or 12 mini-muffin cups, dust with flour, and discard excess (or use butter-and-flour baking spray). If using individual molds, line them up on a cookie sheet. 4. Fill each mold/cup almost full (about 3 tbsp each). Bake for 13 minutes or until golden and springy to the touch. Cool a few minutes, then turn out onto a rack to cool completely. ---------------------------------------------------------------------------
Nutrition
Ingredients
