Makes about 24 cookies
- 10 tablespoons butter
- 2 1/2 cups almond flour
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 5 egg whites
- 3 tablespoons honey
- 2 cups chopped fresh pineapple
- In a small saucepan over low heat, melt the butter and cook until it has a nutty smell and is medium-dark brown in color, about 15 to 20 minutes. Remove the pan from heat and keep the butter warm until use.
- Preheat the oven to 375 degrees F and grease mini muffin tins. In the bowl of a mixer fitted with the paddle attachment, combine the almond flour, sugar, cornstarch, and salt. Add the egg whites in two additions, mixing on medium speed and scraping down the bowl as necessary to fully incorporate after each addition. Add the honey and mix until combined, about 1 minute.
- With the mixer on low speed, slowly stream in the browned butter and mix, scraping down the bowl as necessary until fully incorporated, about 1 minute.
- Transfer the mixture to a piping bag and pipe into greased muffin pans, filling each about halfway with batter. Evenly distribute the pineapple by arranging it on top of the batter in the muffin pans. Bake in the center of the preheated oven until golden brown, about 15 minutes. Cool the financiers on racks before serving.
Chef’s Note: You may substitute canned pineapple that has been drained and patted dry.