Blackberry Financiers

Preheat the oven to 375 and spray or butter as many mini muffin cups as you’re planning on baking.  As I mentioned, the batter will keep for 2 or 3 days in the fridge, so you don’t need to bake them all at once…they’re definitely tastiest a little bit warm!  To brown the butter, add it all to a medium pot and melt it over medium heat.  Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes.  Pour it into a small bowl and allow it to cool for about 5 minutes.

In a medium bowl, whisk together the almond flour, flour and icing sugar, then whisk in the egg whites until the batter is smooth.  Fold in the honey, then fold in the browned butter – at this point the batter is good to go (covered) into the fridge for later.  When you’re ready to bake, spoon a generous tablespoon into each mini muffin cup, top with blackberry halves and bake for 16 to 18 minutes until the cakes are golden and the edges are browned and caramel looking.  Allow the muffins to cool in the pan for a good 10 minutes then remove them from the pan (using an edge of a knife is helpful) and sprinkle with icing sugar before serving.