Toasted almond flour:
Browned butter - beurre noisette:
Put 1/2 cup of butter in a small pan over medium heat. Bring it to a boil, swirling pan occasionally. A foam will form on the butter. Continue to cook it until the butter looks clear and the milk solids have dropped to the bottom of the pan and have turned deep brown. Immediately remove from heat and pour through a cheesecloth-lined strainer. Allow to cool. Only 1/3 cup is needed for this recipe. Use the rest to butter the pans.
Blueberry Financiers with Rice Flour
1/2 cup toasted almond flour
1/4 cup rice flour
3/4 cup vanilla confectioner's sugar (made by storing a vanilla bean in a jar of confectioner's sugar a couple weeks) or plain confectioner's sugar and 1 tsp. pure vanilla extract
1/8 tsp. salt
4 large egg whites, lightly beaten
1/3 cup beurre noisette
Preheat oven to 400 deg. F. Place 12 Financier or tart molds on a cookie sheet and use a pastry brush to coat the inside of each one with some of the browned butter. If you don't have those, you can use a mini-muffin pan. (I baked some using paper cupcake liners and some without--the ones without liners came right out of the molds nicely. The paper was hard to remove from the others.)
In a large bowl whisk the flours, sugar and salt together. Fold in the lightly-beaten egg whites and the 1/3 cup beurre noisette until well combined. Scoop by spoonfuls into the molds. Using the tip of a spoon place about a level teaspoon of blueberry preserves into the center of each little cake. Bake 15 to 20 minutes until lightly browned and springy to the touch. Remove from the molds and cool on a rack.
These can be sprinkled lightly with confectioner's sugar when cool, but I love them just as they are with a pot of hot, sweet tea.