Peanut butter financiers

Method

1. Preheat the oven to 170°C (150°C fan) for 20 minutes.

2. Spread the ground almonds evenly on a baking sheet and bake in the preheated for about 7 minutes, until pale golden brown. Allow to cool completely.

3. To make your brown butter (beurre noisette), melt the butter in a small saucepan over a low heat. Continue cooking, stirring constantly and watching carefully to prevent burning, until the milk solids turn deep brown. Immediately pour the butter into a heatproof bowl. Set aside to cool slightly or reheat the beurre noisette when you’re ready to add it to the batter.

4. Sift the flour into a large bowl, then stir in the sugar and toasted ground almonds.

5.  Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment just until foamy. Add the sugar and flour mixture and beat on a low speed until incorporated. Drizzle in the warm beurre noisette on a medium-low speed for 5 minutes, until it becomes a smooth, golden cream. Add the peanut butter and mix for a few seconds, just until evenly incorporated.

6.  Fill individual silicone moulds about two-thirds full of the batter (if you don’t have silicone financier moulds, you can use a silicone or a greased regular bun tin instead). Bake in the preheated oven for 15–18 minutes, until the edges are golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.