Blackberry Financiers

Ingredients

• Almonds

  Nuts, raw

  1 cup, sliced or 92g

• Powdered sugars

  26 tbsp unsifted or 208g

• Egg white

  Raw, fresh eggs

  5 large or 165g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Honey

  2 tbsp or 42g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Blackberries

  Raw

  2 cup or 288g

• Butter

  Unsalted

  1 ⅝ stick or 181g

Directions

1. Cut the blackberries in half.
2. Melt the butter in a medium saucepan over medium heat. Simmer until browned bits form, frequently scraping the bottom of the pan, for 6-7 minutes. Transfer the butter and browned bits to a medium bowl and let cool for 3-4 minutes.
3. In a food processor, process the almonds and flour until the almonds are finely ground. Transfer to a medium bowl and whisk in the powdered sugar. Add the egg whites and mix until smooth, then fold in the honey.
4. Fold the browned butter into the batter. The batter can be made up to 3 days ahead; cover and chill.
5. Preheat the oven to 375°F and arrange a rack in the middle. Coat muffin cups with nonstick spray. Pour a generous tablespoon of batter into each prepared muffin cup and top with 3-4 blackberry halves.
6. Bake the financiers until golden brown and just cooked through, about 15-16 minutes. Let cool in the pan for 10 minutes, then remove and serve warm or at room temperature. Dust with powdered sugar before serving.