Preheat the oven to 180°C.
Whisk together the ground almonds, flour, icing sugar and the egg whites.
Melt the butter and keep on the heat until it turns a dark brown colour.
Stir the beurre noisette into the almond mixture and then allow the mixture to cool before adding the chocolate chips.
Spoon the batter into financier moulds and bake for 10-15 minutes or until firm and golden brown.
«Adjust the cooking time according to the size of your financier mould and the temperature of your oven.»