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12 Serves
82 Mins
In a small saucepan over medium heat, melt the unsalted butter and continue cooking until it turns golden brown and smells nutty, then remove from heat to cool.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
151 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
235 mg / 1,250 mgPotassium
102 mg / 4,700 mgSodium
144 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Preheat your oven to 175°C and prepare your financier molds or a baking pan by lightly greasing them.
In a large mixing bowl, whisk together the almond flour, granulated sugar, and baking powder until well combined.
In a separate bowl, lightly beat the egg whites and stir in the vanilla extract.
Gently fold the egg mixture into the dry ingredients, then slowly incorporate the cooled browned butter until the batter is smooth.
Pour the batter into the prepared molds and bake for 25-30 minutes until the edges are golden and a toothpick comes out clean.
19
g46
g14
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Chinese
French