Financiers

• 1 1/4 sticks (10 tablespoons) unsalted butter, plus more for pans
• 2 cups (6 ounces) sliced blanched almonds
• 2 1/4 cups confectioners sugar
• 3/4 cup all-purpose flour, plus more for pans
• 1/2 teaspoon salt
• 1 cup egg whites (about 8 large eggs), room temperature

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

unsalted butter, almonds, confectioners sugar, flour, salt, egg whites

Taken from www.epicurious.com/recipes/food/views/financiers-390318 (may not work)