Let’s get started!

Preheat oven to 350F. Grease a mini muffin pan with butter and set aside.

In a small saucepan over medium heat, add the butter and bring to a boil, swirling the pan occasionally. Cook the butter until it turns a golden brown and has a nutty aroma. Remove from heat and cool to room temperature.

Fill each muffin mold almost to the rim and bake for about 10-15 minutes or until golden brown around the edges.

Remove from oven and let cool on a wire rack. Dust with powdered sugar and enjoy! These treats are best enjoyed fresh but if stored in an airtight container you can keep them on the counter for 3 days.

Check out the video on how to make it:

 

View this post on Instagram

 

A post shared by Asma Faizal (@sincerelyasma)

Soft Matcha Financiers

These delicate, moist almond cakes are infused with the earthy, sweet flavor of matcha. A delicious twist on the classic financier, these little cakes are ideal for tea time or a sweet snack!

Print It! Pin It!

Ingredients

  

• ½ cup unsalted butter
• 4 large egg whites 140 grams
• ⅓ cup all-purpose flour
• 1 cup almond flour
• 1 cup icing sugar
• 1 tbsp matcha powder
• pinch of salt
• 1 tsp vanilla

Instructions

 

• Preheat oven to 350F. Grease a mini muffin pan with butter and set aside.
• In a small saucepan over medium heat, add the butter and bring to a boil, swirling the pan occasionally. Cook the butter until it turns a golden brown and has a nutty aroma. Remove from heat and cool to room temperature.
• In a large bowl, whisk the egg whites until soft peaks form. Sift in the flour, almond flour, icing sugar, matcha powder, and salt. Slowly pour in the vanilla and brown butter, fold it in until no streaks remain. Be careful not to overmix! The egg whites will deflate some but that's perfectly okay.
• Fill each muffin mold almost to the rim and bake for about 10-15 minutes or until golden brown around the edges.
• Remove from oven and let cool on a wire rack. Dust with powdered sugar and enjoy!