French Almond Butter Cake

Preheat your oven to 180°C (350°F). Lightly grease and flour your financier molds or a mini muffin tin.

In a small saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until it turns golden brown and smells nutty. This is your 'beurre noisette'. Remove from heat and let it cool slightly.

In a medium bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and a pinch of salt until well combined.

In a separate small bowl, lightly whisk the egg whites until just frothy. Do not whip them to stiff peaks. Stir in the vanilla extract.

Pour the frothed egg whites and the slightly cooled brown butter into the dry ingredients. Mix gently with a spatula until the batter is just combined and smooth. Be careful not to overmix.

Divide the batter evenly among the prepared molds, filling each about two-thirds full.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are set and spring back lightly when touched.

Remove from the oven and let the financiers cool in their molds for a few minutes before carefully unmolding them onto a wire rack to cool completely. Enjoy!