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1
Preheat the oven to 400F (200C).
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Butter a standard 12-cup muffin tin.
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In a medium skillet, warm the butter over low heat.
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It will bubble and sizzle for a while before it settles down.
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Continue to cook over low heat until the butter darkens to the color of maple syrup and smells toasty but not burnt.
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Remove from the heat and set aside.
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7
In a food processor fitted with the metal blade or in a blender, grind the almonds with the granulated and powdered sugars, flour, and salt.
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8
With the motor running, gradually pour in the egg whites and almond extract.
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9
Pour in the warm brown butter, leaving behind any blackened bits in the pan, and mix until the batter is smooth.
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10
Divide the batter evenly among the muffin cups.
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11
Press 3 or 4 blackberries into the batter in each cup.
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Bake until the cakes are puffy and deep golden brown, about 18 minutes.
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Let cool for 10 minutes, then tip the cakes out onto a wire rack.
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14
Let cool completely.
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15
Financiers are mostly enoyed as snack cakes.
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16
To dress them up as desserts, serve them with a bit of Blackberry Sauce (page 248) or Mango Sauce (page 246) and dollops of creme fraiche.
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17
Some folks swear that financier batter is best if refrigerated overnight before baking.
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18
Ive tested that theory and havent noticed any difference.
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But if youd like to try it for yourself, the batter can be kept for up to 5 days in the refrigerator.
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20
Store the cooled baked financiers in an airtight container for up to 1 week.
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21
Substitute peach, nectarine, or plum slices for the blackberries (you may want to peel the peaches first).
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22
Cut the fruit into 1/2-inch (1.5-cm) slices and press a few into the batter in each muffin cup before baking.
