Step 1

1 Melt the butter in a small saucepan over medium-high heat; cook until it stops bubbling and has turned a golden nutty brown, being careful not to burn the milk solids (if you do burn it, it’s best to start over)

Step 2

2 Cool to room temperature

Step 3

3 Whisk together the all-purpose flour, sugar and almond flour or almond meal in a mixing bowl, until well incorporated

Step 4

4 Slowly whisk in the egg whites, scraping down the sides of the bowl

Step 5

5 Mix until everything is incorporated and smooth

Step 6

6 Slowly mix in the brown butter and vanilla extract

Step 7

7 Transfer to a piping or large zip-top bag (for easy portioning) or bowl

Step 8

8 Seal/cover and refrigerate for at least 1 hour, and up to several days

Step 9

9 Preheat the oven to 400 degrees

Step 10

10 Grease the molds or mini muffin pan with cooking oil spray or bakers' spray (which has flour in it)

Step 11

11 Fill each well about two-thirds full

Step 12

12 Bake (middle rack) in the financier molds for 15 to 18 minutes, or until browned at the edged and golden on top

Step 13

13 If using the mini muffin pan, bake at 375 degrees for 12 minutes

Step 14

14 Dislodge the financiers while still warm

Step 15

15 (The yield is 48 for the mini muffin pan and 60 using the financier molds

Step 16

16 )