Apricot Lavender Brown Butter Tea Cakes

1. 1

   Preheat your oven to 375F and position a rack in the center. Lightly spray the inside of 12 financiers molds or muffin tins with cooking spray and place them on a baking sheet. Set aside.

2. 2

   In a medium saucepan set over medium high heat, melt the butter until it turns to a rich hazelnut brown color. Remove from the heat, add the lavender and let it cool for 5 minutes. Strain and reserve.

3. 3

   Mix together the powdered sugar, flour, ground almonds and salt in the bowl of a stand mixer fitted with the paddle attachment.

4. 4

   Add the egg whites and mix on low speed until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth.

5. 5

   Divide the batter among 12-15 financiers molds or muffin tins; add apricot slices on top and bake for about 15 minutes or until golden brown. Let cool, if you can, before eating.

* Per serving · 4 servings · Values may vary.