• Preheat oven to 350F/180C.

BROWN BUTTER PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5-8 minutes). Pass your brown butter through the sift. Set aside.
  5.29 oz butter

RASPBERRY FINANCIERS PREPARATION

• Place the frozen raspberries in a microwave safe bowl. Microwave on high for 1 minutes, until completely thawed and juicy. NOTE: Do not discard the juice as it is part of the recipe. Set aside.
  5.29 oz frozen raspberries
• In a mixing bowl, whisk together the almond flour, all-purpose flour and powdered sugar. Add the egg whites, egg, cooled brown butter and the thawed raspberries (+juice). 
  3.50 oz almond flour, 1.76 oz all-purpose flour, 2.65 oz powdered sugar, 2 egg whites, 1 egg
• Pour your batter into your Bow Tie Mold.

BAKE!

• Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your financiers from 10 minutes). It is ready when the toothpick inserted into the center comes out clean or with very little crumbs.
• Once your Raspberry Financiers are out of the oven, let them cool down for about 10 minutes. Then, unmold onto your service platter. Enjoy & Bon Appétit!