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Ingredients:
100 g butter
100 g icing sugar
50 g ground almonds
50 g flour
3 egg whites
1 teaspoon matcha
Fresh raspberries
Instructions:
Preheat the oven to 180°C.
Melt the butter until it is hazelnut, then leave to cool.
Mix the icing sugar, ground almonds, flour, and matcha.
Add the egg whites, then the brown butter.
Pour the batter into financier pans and place a raspberry in the center of each cake.
Bake for 12 to 15 minutes.
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