Yields: 35

Ingredients
9 Tablespoons unsalted butter, browned
6 Tablespoons all purpose flour
1 cup powdered sugar
½ cup almond flour
½ cup egg whites (about 4)
½ teaspoon vanilla paste

In a sauce pan heat the butter to brown the milk solids, making beurre noisette or browned butter. Strain through a fine strainer or just pour off the butter leaving the brown bits behind.

Stir the dry ingredients together. Add the vanilla paste and beurre noisette and mix, then stir in the egg whites Chill until needed. Pipe into buttered tins or silicon molds, sprinkle with almonds or place a berry or bit of jam in the middle and bake in a oven at 375 for 14 minutes. You can stir in some cocoa powder to make chocolate financier, or use half vanilla and half chocolate batter for a duo.