Financier cakes

Ingredients:

• 1 and 1/4 cups ground almonds
• 3 tbsp. flour
• 0.5 cups of sugar
• 1/8 tsp ground cinnamon
• Protein of 3 large eggs
• A little almond extract
• 1/3 cup dark raisins
• 1/3 cup (80 g) buir shuiset or brown butter (melted butter), melted and cooled + extra for greasing the pan

Preparation:

1. Preheat the oven to 190°C. Grease 24 boat-shaped muffin tins (oval tins with pointed ends) or mini-muffin tins and place them on a baking sheet. Refrigerate the baking sheet while you mix the dough.
2. Combine ground almonds, flour, sugar, and cinnamon. In a separate bowl, whisk the egg whites until foamy. Fold the egg whites into the almond mixture and whisk until smooth. Add the almond extract, then fold in the raisins and melted butter (the batter will be runny).
3. Spoon the batter into the prepared pans and bake for 15-18 minutes, until the cakes are puffed in the center and golden brown around the edges. Cool the cakes in the pans before turning them out.
   
   
   The cakes can be stored in a tightly sealed container for up to 5 days.