130g unsalted butter
120g whole blanched or ground almonds
110g icing sugar
3 egg whites
Preheat oven to 150°C/300°F/gas mark 2.
In a small saucepan, melt the butter watching it closely, until a white foam rises to the surface and the clear part turns golden. Set aside to cool to room temperature.
If using whole almonds, grind them into a fine powder in a blender. Spread the ground almonds on to a baking sheet and toast in the oven for about ten minutes, or until pale golden, stirring occasionally.
Remove from the oven to cool slightly and turn up the heat to 190°C/375°F/gas mark 5.
Sift the icing sugar, flour and almonds into a mixing bowl. In a separate bowl, lightly whisk the egg whites to break them up, and add to the dry ingredients. Pour the butter into the mix through a fine strainer. Stir to combine the ingredients well.
Fill financier or cupcake molds two-thirds full and bake for 12 minutes, until the cakes have colored lightly.