Preheat the oven to 350 degrees F (177 degrees C) with the rack in the center of the oven.  Place the almond flour (meal) or blanched almonds on a baking sheet and bake 6-8 minutes or until lightly browned.  Remove from oven and let cool.  If you are using the whole almonds process in a food processor until finely ground.  Set aside.

Increase the oven temperature to 400 degrees F (205 degrees C).  Place 12 rectangular or boat shaped molds on a large baking sheet.  (Can also use 12 mini muffin molds.)

To make the beurre noisette:  In order to end up with 1/3 cup beurre noisette, place 1/2 cup unsalted butter in a saucepan over medium low heat.  Once the butter has melted let it come to a boil.  As it boils you will notice that a foam will appear on the surface.  Continue to cook the butter until it looks clear and the milk solids have dropped to the bottom of the pan and have turned dark brown.  Remove from heat and immediately strain through a cheesecloth-lined strainer.    Let cool to room temperature before using.  You will have more than 1/3 cup of beurre noisette.  Use the remaining beurre noisette to grease the molds.  Using a pastry brush lightly grease the molds and allow the butter to set.  Set aside while you make the batter.

In a large bowl whisk together the flour, ground almonds, powdered sugar and salt.  Fold in the lightly beaten egg whites, vanilla, and the 1/3 cup beurre noisette.  Fill each mold almost to the rim and bake for 4 minutes.  Remove from the oven and place a few berries on top of each.  Return the molds to the oven and bake a further 5-7 minutes or until the Financiers have become light brown on top and are springy to the touch.  Remove from oven and let cool on a wire rack.  These are best eaten the same day you make them.  (The batter will keep a few days in the refrigerator.)

Makes 12 Financiers.