Hazelnut Financiers

• 5 tablespoons unsalted butter
• 1/2 cup all purpose flour
• 1/3 cup finely ground blanched hazelnuts
• 24 whole toasted hazelnuts
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3 large egg whites
• 1 tablespoon brandy
• 1/2 cup seedless apricot jam

1. 1. Preheat oven to 400 degrees. Brush 24 cups of mini tart pad with pam with flour. Melt butter in a small skillet over medium heat. When it begins to sizzle, reduce heat to medium. Cook, swirling skillet occasionally, until butter is browned and fragrant. Skim foam from top, leaving liquid behind; remove from heat and let cool.
2. 2. whisk to combine flour, ground hazelnuts, sugar and salt in a bowl. Add egg whites and whisk until smooth. Stir in brandy. Pour in cooled butter, whisk to combine. Let stand at room temperature 20 minutes or, covered up to 1 day.
3. 3. Spoon 1 heaping teaspoon of batter into each prepared cup, filling each about two thirds full. Place pans on baking sheets and bake, rotating halfway through, until a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to a wire rack to cool 10 minutes before unmolding.
4. 4. Heat jam in a small saucepan over medium, stirring until melted. Let cool 5 minutes, then brush some over each cake. Place 1 hazelnut on top.

unsalted butter, flour, ground blanched hazelnuts, hazelnuts, sugar, salt, egg whites, brandy, apricot

Taken from www.epicurious.com/recipes/member/views/hazelnut-financiers-50106724 (may not work)