These cherry financiers are the best I have tried in a long time. Their taste of almonds and caramelized butter is amazing.
Making the brown butter
Place butter slices in a saucepan and let it melt. Continue cooking until the butter becomes golden brown. The butter is ready when lightly browned specks begin to form at the bottom of the pan. It should have a nutty aroma. Remove from the heat and strain the brown butter in to a cold bowl. Let cool to near room temperature.
Preheat your oven to 180ºC. Grease a 12-cup financiers or muffin tin with butter.
Whisk together the almond flour, hazelnut flour, wheat flour, sugar, salt and baking powder. Add warm/tepid butter and Whisk until smooth batter. Then stir in egg whites one at a time and keep whisking. At the end add lemon juice and zest. If you have time I recommend to leave batter to rest for 2h or overnight in the refrigerator.
In a large mixing bowl, beat together the sugar, egg whites, almond extract, and lemon zest until smooth. Slowly mix in the flours and salt, then stir in the browned butter and sliced almonds.
Spoon the batter into the prepared tin, each cup should be about 3/4 full. I use a pastry bag or a jug. Top each financier with 2 chopped cherries and sprinkle with flaked almonds.
Bake at 180ºC for 18-20’ or until set inside. Remove from oven and let cool sligtly, then gently pull up on each cake to remove. Store in airtight container for up to 3-4 days, if it is very hot store in the refrigerator
*You can use other fruits like strawberries, blueberries... or even use your favourite jam.
*If you leave batter to rest overnight it gains much more flavour. If next day it is too dry add 1 Tbsp of lemon juice.