RASPBERRY FINANCIERS

MAKES 12

80g unsalted butter 1 ¼ cups icing sugar

½ cup almond meal ¼ cup plain flour ½ tsp baking powder 5 egg whites, whisked ½ tsp almond extract ¾ cup fresh or frozen raspberries ¼ cup flaked almonds

1 Preheat fan-forced oven to 170°C. Line 12 financier moulds with baking paper.

2 Melt the butter in a small frying pan over medium heat. Cook until foamy and dotted with brown flecks. Set aside.

3 In a medium mixing bowl, briefly whisk the icing sugar, almond meal, flour and baking powder to combine. Add the egg whites, almond extract and browned butter. Whisk until smooth.

4 Fill each prepared mould ¾ to the top with the mixture, then dot each one with 3 or 4 raspberries. Sprinkle each with a few flaked almonds, and bake for 10-15 mins or until golden brown.

5 Using the paper lining, lift financiers out of moulds and onto a wire rack.

6 Allow to cool completely before storing financiers in an airtight container. These will keep for up to 2 weeks in a good old-fashioned biscuit tin, but keep refrigerated during summer.