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1
In a medium saucepan, melt butter over medium-low heat, whisking frequently, until it is fragrant and golden brown (watch carefully to keep it from smoking), 6 to 7 minutes.
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2
Pour butter into a small bowl; set aside until slightly cooled.
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3
Place almonds and 1/4 cup confectioners sugar in a food processor, and pulse until nuts are finely chopped, about 1 minute.
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4
In a medium bowl, whisk together flour and salt; add nut mixture, and stir to combine.
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5
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and remaining 2 cups confectioners sugar on medium-high speed until foamy.
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6
Reduce speed to medium-low, and add flour-nut mixture in three parts, alternating with the brown butter and beginning and ending with the flour; scrape down sides of bowl as needed.
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7
Cover with plastic wrap, and refrigerate for at least 2 hours or up to 4 days.
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8
Preheat the oven to 400F.
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9
Butter and flour twenty-four 3-inch round and oval individual tartlet pans, tapping out excess flour; place on a rimmed baking sheet.
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10
Fill each pan halfway full (about 2 tablespoons each).
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11
Bake cakes, rotating sheet halfway through, until the edges turn light golden brown, 10 to 12 minutes.
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12
Transfer sheet to a wire rack to cool slightly.
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13
Using a small offset spatula, loosen cakes around the edges, and remove from tartlet pans.
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14
These are best served warm from the oven, or at least the same day they are baked.
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15
Follow instructions for Financiers, substituting 1 1/4 cups (6 ounces) unsalted pistachios for the almonds.
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16
To give the cakes a beautiful green hue, use the most brightly colored pistachios you can find.
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17
Follow instructions for Financiers, whisking 1/4 cup Dutch-process cocoa powder and 2 ounces finely ground semisweet chocolate into the flour and salt.
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18
Bake until edges have darkened slightly and begin to pull away from the sides of the pan, 12 to 15 minutes.
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19
Whisking the butter as it cooks helps keep it from darkening too quickly.
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20
The butter is cooked until it turns golden brown and takes on a nutty aroma.
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21
The molds are coated with butter and flour and filled with the rich browned-butter batter.
