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Apricot Lavender Brown Butter Tea Cakes

1 stick Unsalted Butter
1 Tablespoon Edible Lavender
1 cup Unsifted Powdered Sugar
1/4 cups Rice Flour
1/2 cups Ground Almonds
18 teaspoons Salt
4 whole Large Egg Whites
6 whole Apricots, Halved And Sliced


Preheat your oven to 375F and position a rack in the center. Lightly spray the inside of 12 financiers molds or muffin tins with cooking spray and place them on a baking sheet. Set aside. In a medium saucepan set over medium high heat, melt the butter until it turns to a rich hazelnut brown color. Remove from the heat, add the lavender and let it cool for 5 minutes. Strain and reserve. Mix together the powdered sugar, flour, ground almonds and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the egg whites and mix on low speed until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth. Divide the batter among 12-15 financiers molds or muffin tins; add apricot slices on top and bake for about 15 minutes or until golden brown. Let cool, if you can, before eating.

Source: tastykitchen.com