• You can easily halve this recipe and make 6 financiers.

Make brown butter:

• In a small saucepan over medium heat, melt ¾ cup unsalted butter. Swirl the pan occasionally. It will bubble and foam, turn a golden brown color and release a nutty aroma. This should take around 5–7 minutes. Be careful as it can burn quickly towards the end.
• Remove from heat and let it cool slightly.

For the almond batter:

• Combine 1 cup sugar and 1 cup almond flour in a medium saucepan. Add 6 egg whites and stir until incorporated.
• Place over medium-low heat and stir constantly until slightly runny. It should be warm not too hot! Remove from the heat and stir in ⅔ cup all-purpose flour, mixing well.
• Gradually add the slightly cooled brown butter stirring as you go. Mix until smooth and all ingredients are evenly combined. The batter will be quite loose.
• Cover with plastic and refrigerate 1 hour or up to 3 days.
• Preheat the oven to 350°F (180°C). Lightly grease rectangular financier molds or mini muffin tins.
• Spoon the batter into the prepared molds, filling about ¾ full. Place a few sliced or chopped almonds on top.
• Bake for 12 to 15 minutes, or until the edges are golden brown, the top cracked and a toothpick or cake tester inserted in the center comes out clean. Avoid overbaking.
• Let cool on a wire rack until you can remove them from the molds and let cool completely. Run a smooth-bladed knife around the edges so they come out more easily.
• Serve at room temperature within the next few hours if possible.
• Freeze leftovers wrapped in plastic and then foil or in a freezer-safe sealed bag.