These delicate tea cakes are made with almond flour and nutty brown butter. They have an amazingly light and caramel-like flavor that makes them dangerously addictive!
Divide batter between the muffin pan cups, filling each cup almost to the top. If you’re adding raspberries or other toppings, add them right before baking to the tops of each muffin. For raspberries, cut in half and place one half cut side down on top of each financier. Press down gently. Bake for 10-15 minutes, until a toothpick inserted into the muffin comes out clean. Allow muffins to cool for 5-10 minutes, then remove from pan and allow them to cool completely on a wire rack.