50 grams ground almonds
150 grams caster sugar
4 egg whites
50 grams all-purpose flour
2 ½ teaspoons Matcha tea powder
140 grams butter
Combine the ground almonds, caster sugar, and 1/3 of the egg whites in a bowl. Whisk the ingredients to create an even batter. Whisk in the remaining egg whites in 2 additions (it will start off looking thick and compact, but will gradually get diluted by the egg whites).
Sift the all-purpose flour and tea into a bowl. Overturn the mixture into the almond batter taking
care not to create any lumps. Whisk the ingredients until they are evenly combined.
Warm the butter in a pan over a low fire until it turns nut brown (it should smell like hazelnuts).
Pass the melted butter through a sieve and incorporate it into the previous preparation. Cover the batter and let it rest for 24 hours in the fridge.
The next day, preheat the oven to 330 degrees Fahrenheit (165 degrees Celsius). Transfer the batter into a piping bag. Fill 2/3 of each financier mold with batter. Bake for 15 minutes and remove them from the oven. If you are using iron molds, remove the financiers from the pans immediately. If you are using silicone molds, let them cool before you unmold them. Financiers can be served lightly warmed or cold.