Browned Butter Chocolate-Raspberry Financiers

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   ["Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners or a mini-muffin tin with 24 paper liners; set aside.", "Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer on medium-low, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, about 6-7 minutes. Strain butter and all browned bits into a medium bowl; add the crushed cardamom pods. Let stand for 10 minutes.", "Meanwhile, process nuts and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups plus 2 Tbsp. powdered sugar, salt and cocoa powder. Add egg whites; mix until smooth. Fold in honey, vanilla and almond extract; then fold browned butter into batter. Batter can be made 3 days ahead. Cover and chill if not using right away.", "Divide batter evenly among prepared muffin cups (use 2 generous tablespoons batter per standard muffin tins or 1 tablespoon for mini). Top with 3 raspberries per standard muffin tins or 3-4 raspberry halves for mini and transfer to oven.", "Bake until a cake tester inserted into the center of the cakes comes out clean, about 20 minutes for standard size and 12 to 14 minutes for mini. Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.

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   Other berries and nuts can be used in this recipe."]

* Per serving · 4 servings · Values may vary.