10 tablespoons unsalted butter
½ cup granulated sugar
½ cup confectioner’s sugar
5 tablespoons white rice flour
¼ teaspoon salt
¾ cup slivered almonds
¾ cup almond meal
4 large egg whites, at room temperature
Raspberries, blueberries, or cranberries (optional)
Preheat your oven to 350°F. Lightly grease a mini-muffin pan with butter.
Place the butter in a small saucepan and cook over medium heat, until it smells nutty and fragrant and is a light brown color. Pour the browned butter into a small bowl (making sure to scrape in all those tasty browned bits….that’s what gives the financiers their amazing flavor) and set aside to cool completely.
In a food processor, combine the granulated sugar, confectioner’s sugar, rice flour, salt, slivered almonds, and almond meal. Process until the almonds are finely ground.
With the food processor running, slowly add in the egg whites. Then turn off mixer and add in the browned butter. Pulse until the butter is completely incorporated into the batter.
Evenly distribute the batter between each muffin cup. If desired, gently press the fruit of your choice onto the top of each financier.
Bake for 16 – 19 minutes or until the financiers are lightly golden brown. Be sure to rotate the pan halfway through baking. Cool the financiers in the pan for about 10 minutes. Then remove them from the pan and let cool completely on wire rack.