Financiers

Instructions

1. 1Sift flour and salt together through a fine-mesh strainer into a small bowl; set aside.
2. 2In the bowl of a food processor fitted with a blade attachment, process the almonds until finely ground, about 1 minute. Add sugar and pulse until well combined, about 10 (1-second) pulses. Transfer mixture to a large bowl; set aside.
3. 3Melt butter in a medium frying pan over medium-low heat, swirling the pan occasionally until butter turns amber in color and smells nutty, about 15 minutes. Strain through a fine-mesh strainer into a medium heatproof bowl, add vanilla seeds and pod, and stir to break up any clumps of vanilla seeds.
4. 4Place egg whites in a medium bowl and whisk until frothy, about 30 seconds. Stir egg whites into reserved almond mixture with a rubber spatula until just combined. Fold in reserved flour mixture until just combined (do not overmix).
5. 5Remove vanilla pod from butter and discard. Gently stir butter into flour mixture, a little at a time, until butter is absorbed and just evenly combined (do not overmix). Cover batter with plastic wrap and refrigerate for 1 hour.
6. 6Meanwhile, heat the oven to 450°F and arrange a rack in the middle. Generously coat a 24-well mini-muffin pan with butter and place on a baking sheet.
7. 7Fill each muffin well completely with batter and bake for 6 minutes. Reduce heat to 400°F and bake financiers until just beginning to brown around the edges, about 8 to 10 minutes more. Immediately unmold financiers and cool completely on a wire rack.