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1
Sift flour and salt together through a fine-mesh strainer into a small bowl; set aside.
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2
In the bowl of a food processor fitted with a blade attachment, process the almonds until finely ground, about 1 minute.
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3
Add sugar and pulse until well combined, about 10 (1-second) pulses.
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4
Transfer mixture to a large bowl; set aside.
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5
Melt butter in a medium frying pan over medium-low heat, swirling the pan occasionally until butter turns amber in color and smells nutty, about 15 minutes.
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6
Strain through a fine-mesh strainer into a medium heatproof bowl, add vanilla seeds and pod, and stir to break up any clumps of vanilla seeds.
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7
Place egg whites in a medium bowl and whisk until frothy, about 30 seconds.
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8
Stir egg whites into reserved almond mixture with a rubber spatula until just combined.
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9
Fold in reserved flour mixture until just combined (do not overmix).
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10
Remove vanilla pod from butter and discard.
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11
Gently stir butter into flour mixture, a little at a time, until butter is absorbed and just evenly combined (do not overmix).
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12
Cover batter with plastic wrap and refrigerate for 1 hour.
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13
Meanwhile, heat the oven to 450 degrees F and arrange a rack in the middle.
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14
Generously coat a 24-well mini-muffin pan with butter and place on a baking sheet.
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15
Fill each muffin well completely with batter and bake for 6 minutes.
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16
Reduce heat to 400 degrees F and bake financiers until just beginning to brown around the edges, about 8 to 10 minutes more.
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17
Immediately unmold financiers and cool completely on a wire rack.
