12 Serves
80 Mins
Preheat your oven to 190°C and grease your financier molds thoroughly with a small amount of butter.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
42 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
316 mg / 4,700 mgSodium
267 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
1 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a saucepan, melt the unsalted butter over medium heat until it turns golden brown and smells nutty, then set aside to cool slightly.
In a large mixing bowl, whisk together the almond flour, powdered sugar, and all-purpose flour until well combined.
Gently fold in the egg whites and the browned butter into the dry mixture until a smooth batter forms.
Divide the batter evenly into the prepared financier molds and bake for 15 to 20 minutes until the edges are golden brown.
Allow the financiers to cool in the molds for 5 minutes before transferring them to a wire rack to cool completely.
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