1/2 cup (115g) unsalted butter

1 1/2 cups (220g) fine maple sugar

3/4 cup (75g) ground almonds

1/2 cup (72g) all-purpose flour

6 egg whites

1/3 cup (65g) of canola oil

In a tall-sided saucepan, cook the butter over medium heat for 2 minutes or until lightly browned. Remove the pan from the heat and let cool.

In a large bowl, combine all the dry ingredients.

Pour the egg whites onto the dry ingredients and, using a whisk, stir to combine well.

Add the melted butter (avoid adding the milk solids) and canola oil. Stir until the batter is smooth.

Pour into a bowl, cover with plastic wrap and refrigerate for at least 3 hours.

Preheat the oven to 350 °F (180 °C). Butter small silicone financier moulds.

Spoon the batter into the moulds and bake for 15 to 20 minutes or until the financiers are golden brown.

Let cool before unmoulding.

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