Berry Sponge Fingers
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Preheat the oven to 180°C (160°C fan) | 350F | gas 4.
Place the butter in a saucepan and heat over a medium-high heat until it just starts to brown.
Remove from the heat and and strain through a fine sieve into a clean bowl, allowing it to cool to one side.
In a mixing bowl, combine the flour, almonds and sugar until evenly mixed together.
Gently whisk the egg whites into this mixture and then fold through the cooled, melted butter. Chill for at least 30 minutes.
Grease 12 individual financier finger moulds. Place 5-6 raspberries upside down in the base of the moulds.
Pour the batter carefully into the moulds and bake for 12-15 minutes until golden brown at the edges and risen.
Remove from the oven and allow to cool in their moulds before serving.