These are small French tea cakes which are fluffy and spongy and contain almonds and almond liqueur ….. This recipe (which I took from the Joy of Baking site) calls for beurre noisette which is just brown butter; there is no need to be alarmed J
For the batter you will need: 120 gr of butter, 30 gr of all purpose flour, 50 gr of ground almonds, 90 gr of powdered sugar, salt, 3 egg whites at room temperature, 1/2 teaspoon of vanilla extract and a tablespoon of almond liqueur.
Heat the oven to 175 degrees Celsius. In a small saucepan heat the butter till it becomes brown and smells nutty. This will take about 3 minutes on low-medium heat. Pay attention to the butter so it won't get burned. Set aside to cool.
In a bowl mix: flour, almonds, sugar and a pinch of salt. In a separate bowl whisk very lightly the egg whites, vanilla and almond liqueur (there is no need to fluff the egg whites). Add the wet mixture to the dry Ingredients and mix with a spoon. Spoon the mixture into a prepared Financiers pan (I used a mini muffin pan – don't tell anyone…) and bake for 15 minutes.
I prepared these financiers plain but you can certainly add berries, strawberries, cherries or chocolate if you like J This recipe will make about 20 financiers in a mini muffin pan.