In a medium bowl, sift together the almond flour, all-purpose flour and baking powder. Add sugar and combine.

Add the liquid browned butter and use a spatula to mix to form a paste.

Add the egg whites a little at a time until well combined and smooth.

Refrigerate overnight for best results.

Preheat oven 350ºF.

Prepare financier mold or mini muffin tin with non-stick spray and place on a baking sheet.

Remove paste from fridge and add to a piping bag fitted with a plain tip (can be done without a piping tip).

Pipe each cavity to about two-thirds full and ad toppings. You may also choose to add the toppings halfway through baking to keeping them from sinking too far into the batter.

Place in the oven and bake for 12-15 minutes (depending on your oven). They should be a springy with a golden brown colour.

Best enjoyed while warm, or within the same day baked.