Financiers

Instructions

1. Prepare the Brown Butter
   In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly. Strain through a fine-mesh sieve to remove any burnt solids.
2. Prepare the Molds
   Preheat the oven to 375°F (190°C). Butter a 12-cavity financier mold or mini muffin tin. If using a financier mold, place it on a baking sheet for stability.
3. Mix Dry Ingredients
   In a large bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt until well combined and no lumps remain.
4. Add the Egg Whites
   Add the egg whites to the dry ingredients and whisk until fully incorporated. The batter should be smooth but quite thick at this stage.
5. Incorporate the Brown Butter
   Gradually whisk the brown butter into the batter until fully incorporated. Add the vanilla extract, almond extract (if using), and lemon zest (if using). The batter should be glossy and have a pourable consistency.
6. Bake the Financiers
   Fill each cavity of the mold about 3/4 full. If desired, place a berry or a few sliced almonds on top of each cake. Bake for 16-18 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve
   Allow the financiers to cool in the mold for 5 minutes before gently removing them to a wire rack to cool completely. They should have a crisp exterior and a moist, tender interior. Financiers are best enjoyed the day they are made but can be stored in an airtight container for up to 3 days.