Preheat the oven to 190° C (375° F)
Preparation time: 20 minutes
Cooking time: 30 minutes

You can mix the batter on high speed for a few seconds if necessary, but avoid incorporating too much air or the cakes will by dry.

The financiers can be placed into Ziploc bags and frozen.

1. Brown the butter and allow to cool for about 15 minutes. 
2. Place the sugar, flour and ground almonds in a mixer with the whisk attachement. Whisk on low speed until well combined. 
3. Add the egg whites and continue to mix on low speed until smooth. 
4. Scrape down the sides of the bowl with a spatula and mix again until there are no lumps. 
5. Add the cooled browned butter and mix on low speed until well incorporated. 
6. Pour into non-stick mini muffin tins, filling well. Sprinkle the tops with the fllaked almonds and bake in a 190° C. (375°F) oven for 30 minutes or until the cakes are risen and golden; the tops should spring back when pressed lightly. 
7. When cool enough to handle, remove the financiers from the pans and cool completely on a rack.