Preheat oven to 375 degrees. Line a mini-muffin tin with paper liners, or coat the muffin cups with non-stick spray.
Melt the butter (3/4 cup plus 1 Tbsp.) in a medium saucepan over medium heat. Simmer until butter browns, and continue simmering until the butter is fragrant and dark brown but not burned (about 6-7 minutes). Scrape the butter and all the browned solids into a medium bowl. Let cool for five minutes.
Whisk the almond meal, GF flour mix, and salt together in a medium bowl. Whisk in the 1 1/2 cups + 2 Tablespoons of powdered sugar. Add the egg whites and mix until smooth (do not beat). Fold in the honey.
Fold the browned butter into the mixture.
Pour a generous tablespoon of batter into each prepared muffin cup. Top each cup with 3-4 blackberry halves.
Bake until the financiers are golden brown on top and just baked through, about 15-18 minutes. Let them cool in the pan for 10 minutes, then remove from pan. Serve warm or at room temperature, and dust with powdered sugar just before serving.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 64 (88%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 18.6mg||6 %|
|Sodium 61.4mg||2 %|
|Potassium 33.2mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 1.3g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 73
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