Light and delicious French cakes made with ground almonds, beurre noisette and cacao nibs.
Sieve the flour and baking powder together and then add the ground almonds and mix well.
Place the butter in saucepan, melt to a dark caramel and then remove from the heat.
Lightly whisk the egg whites to form a froth and then fold in the dry ingredients. Leave the mixture to rest for 30 minutes.
Preheat the oven to 200'C.
Pipe the financier mixture into moulds and then bake until golden brown.
Remove from the moulds whilst hot and then allow to cool on a rack.
«Be careful not to over whisk the egg whites, you are looking for a light froth rather than a stiff meringue mixture.»