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1
Position an oven rack in the center of the oven and preheat the oven to 350u00b0F/180u00b0C/gas 4. Generously coat 2 brownie bar or financier pans with baking spray. Set aside.
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2
In a small saucepan over medium-low heat, melt the butter. Remove from the heat. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the seeds and pod to the melted butter and place back on the heat. Cook, swirling the pan frequently, until the butter darkens to a nutty brown and the solids drop to the bottom of the pan, 8 to 12 minutes. Remove from the heat and discard the vanilla bean pod. Add the orange zest to the browned butter and set aside.
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3
In a medium bowl, whisk the egg whites until loosened and barely foamy. Set aside.
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4
Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the flat beater. With the ingredient valve in the closed position, weigh the Confectioners Sugar in the ingredient hopper. (The ingredient hopper will be very full, so be careful as you mound the sugar that it doesn't spill out.) Turn the mixer to low speed, open the ingredient valve, and sift the sugar into the mixing bowl.
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5
Turn the mixer off and close the ingredient valve. Weigh the almond flour, all-purpose flour, and salt, taring the scale between ingredients. Turn the mixer to low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Beat until the dry ingredients are evenly combined, about 1 minute. Add the egg whites in a slow, steady stream, stopping the mixer once to scrape the sides of the bowl.
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6
With the mixer on low speed, give the butter a quick stir and add it in a slow steady stream down the side of the mixing bowl. (Make sure to add in all the browned bits of butter that settle to the bottom of the bowl.) Mix just until combined. Add the chopped cocoa nibs and mix just until evenly distributed. Turn the mixer off. Remove the mixer bowl, and use a rubber spatula to blend in any dry ingredients remaining on the sides of the bowl.
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7
Fill each financier or brownie cup 3/4 full of batter, using about 3 slightly rounded tablespoons per cup. Bake the financiers until they crown at the center and are deeply golden brown at the edges, 20 to 24 minutes. For even baking, at the midpoint, rotate the pans from front to back. Let the cakes cool in the pans for 3 minutes, and then use a table knife or small offset spatula to loosen the financiers. Place them on a cooling rack. The financiers are best when served on the day they are baked. Though not as moist, the financiers will keep for 1 day in a covered container.
