Brown Butter Financiers with Raspberry Jam

Ingredients

• 150g unsalted butter, plus more for greasing
• 150g powdered sugar, sifted
• 100g almond flour
• 50g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 4 large egg whites (about 150g)
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 1/4 cup raspberry jam
• Sliced almonds, for topping

Instructions

1. 1

   Brown the butter: melt butter in a light-colored saucepan over medium heat, swirling occasionally, until the milk solids turn deep golden brown and it smells nutty. Pour into a bowl through a fine sieve and cool to room temperature.

2. 2

   Whisk together powdered sugar, almond flour, all-purpose flour, baking powder, and salt in a large bowl.

3. 3

   Add egg whites, vanilla, and almond extract. Whisk until smooth.

4. 4

   Fold in the cooled brown butter until the batter is homogeneous and glossy.

5. 5

   Refrigerate the batter for at least 1 hour (or up to 48 hours). Cold batter bakes with a better crust.

6. 6

   Preheat oven to 400°F. Generously butter a 12-cavity financier or mini muffin pan.

7. 7

   Spoon batter into each cavity, filling about 2/3 full. Add a small teaspoon of raspberry jam to the center of each and press down slightly. Sprinkle with sliced almonds.

8. 8

   Bake for 12–15 minutes until golden brown and a toothpick inserted into the edge (not the jam) comes out clean.

9. 9

   Cool in the pan for 5 minutes, then unmold and cool on a rack. Serve warm or at room temperature.