Financiers

• unsalted butter↗150g g

  plus extra for the pan

• powdered sugar↗175g g

  plus extra for serving

• ground almonds↗150g g
• plain flour↗50g g
• egg whites↗4

  (freeze yolks for another recipe)

• almond flakes↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Melt the butter in a saucepan over medium heat until it begins to foam. Continue cooking for 4‑5 minutes until small bubbles appear — the butter should turn golden‑brown and have a nutty aroma. Remove from heat and set aside to cool slightly.

2. 2

   Combine the powdered sugar, almonds and plain flour in a large bowl. Gently fold in the egg whites, then gradually add the butter, mixing until a homogeneous batter forms. Cover and refrigerate for 1 hour.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Lightly grease a 12‑square silicone tray and place it on a flat baking sheet. Gently spoon the batter into the molds, then smooth the tops with a flat knife. Sprinkle with almond flakes and bake for 16‑18 minutes until firm to the touch and golden.

4. 4

   Let cool for 10 minutes, then carefully turn out onto a rack to cool completely. Before serving, dust with a little powdered sugar. Store in an airtight container for up to three days.