Instructions

1. Preheat the oven to 400°F (200°C) and generously grease a financier mold with unsalted butter.
2. In a saucepan, melt the butter over medium heat, swirling occasionally, until it turns a light brown color and develops a nutty aroma. This is known as beurre noisette. Remove from heat and let cool slightly.
3. In a large mixing bowl, sift together the powdered sugar, almond flour, all-purpose flour, and a pinch of salt until well combined.
4. In a separate bowl, whisk the egg whites until frothy but not stiff. Gently fold the egg whites into the flour mixture until just combined, being careful not to overmix.
5. Add the honey to the cooled beurre noisette, stirring to combine, then pour this mixture into the batter. Gently fold until the batter is smooth and homogenous.
6. Pour the batter into the prepared financier mold, filling each cavity about three-quarters full to allow for rising.
7. Bake for 12-15 minutes, or until the financiers are a golden brown color and a toothpick inserted into the center comes out clean.
8. Allow the financiers to cool in the mold for 5 minutes, then carefully transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.