Preheat the oven to 180'C.
Whisk together the egg whites, sugar, flour and the ground almonds.
Melt the butter to a golden brown beurre noisette and then mix into the almond mixture.
Pipe the mixture into financier moulds, sprinkle with chopped hazelnuts and bake for 10 to 12 minutes.
Remove from the oven and add a turn of freshly ground black pepper to each financier.
Serve with coffee.
«Vary the flavours in this financier recipe by replacing the hazelnuts with chopped pistachio, pecan or macadamia nuts.»