Raspberry financiers are small, moist almond cakes made with brown butter and almond flour. Fresh raspberries on top bring tartness and sweetness at the same time.
* If needed, please refer to Baking Conversion Charts.
Preheat the oven to 395°F (200°C). Butter and flour cavities of a nonstick mini muffin pan.
To make the brown butter, melt and cook the butter in a small saucepan over low heat for 7 to 10 minutes. It will start to foam, then turn golden brown, making brown milk solids. Let it cool to room temperature.
To make the financier batter, mix almond flour, icing sugar, and all-purpose flour in a large bowl with a hand whisk.
In a separate bowl, whisk egg whites with a hand mixer for 15-20 seconds until foamy.
Add beaten egg whites to the flour mixture and mix with a hand whisk.
Pour the browned butter and mix with a rubber spatula or a whisk.
Pour batter into muffin cups almost to the top. Place a raspberry on top of each financier.
Bake for 20 minutes until golden edges and cakes are slightly puffed.
Let the financiers rest in the pan for 3-5 minutes. Remove them from the mini muffin tin and let them cool on a cooling rack. Sprinkle with confectioners' sugar.