Ingredients:

• 75g butter + a little extra for the molds
• 50g almond flour
• 85g powdered sugar
• 25g buckwheat flour
• 75g egg whites
• 150g black nougat from La Maison Val Roubion, chopped
• A bit of wheat flour for the molds

For 8 financiers:

• Preparation: 15 minutes
• Cooking: 25 minutes
• Difficulty: Fairly easy

Instructions:

Preheat the oven to 180°C (350°F). In a saucepan, melt the butter until it turns a light brown color and has a slight nutty aroma. Strain the melted butter through a fine sieve and let it cool slightly.

Sift together the almond flour, powdered sugar, and buckwheat flour. Add the egg whites and mix, then pour in the warm melted butter. Mix with a whisk until smooth.

Butter and flour rectangular molds. Using a spoon, fill the molds three-quarters full with the batter, and bake in the oven for 17 minutes.

Brush a little bit of batter on the financiers using a pastry brush, and sprinkle the chopped black nougat on top. Continue baking for an additional 3 minutes.

Remove the financiers from the oven, unmold them immediately, and enjoy them warm.

Tip:

If you have silicone molds, there's no need to butter and flour them! :)