Financiers

Melt the butter in a saucepan and keep heating until the foam subsides and nutty brown specks appear at the bottom. Remove from heat and let cool until lukewarm.

Whip the egg whites with sugar and salt until light and fluffy.

While continuing to whip, slowly pour the warm butter into the egg white mixture, then turn up the speed and beat for about 3 more minutes until smooth and emulsified.

Combine the almond flour and all-purpose flour with the lemon zest and gently fold into the batter from the bottom up using a spatula.

Divide the batter among the molds, filling them ¾ full, and scatter sliced almonds on top.

Bake at 180°C (350°F) for 12–14 minutes until golden.