A touch of lemon zest brightens the flavor of these lightly sweetened almond cakes. Use a traditional financier mold or a simple muffin pan. The results will delight!

Lemon-Almond Financiers

Preheat oven to 350 degrees. Spray a financier mold or standard muffin pan with nonstick cooking spray.

In a small saucepan, gently simmer butter over medium-low heat for 10 minutes or until golden brown; set aside.

Meanwhile, in a large bowl, whisk together sugar, almond flour, flour, almond paste, lemon zest and salt. Stir in egg whites. Stir in browned butter. Spoon into financier or muffin cups filling cups halfway.

Whipping your egg whites with an electric mixer until they reach the "soft peak" stage will incorporate more air into the pastry. This means it will rise more once it has been placed in the oven, creating a light and airy baked good.

Bake for 20 to 25 minutes or until cakes are light brown and firm. Cool on a wire rack for 10 minutes. 

Prepare Sweet Glaze: In a small bowl, whisk together 1/4 cup water and corn starch; set aside. In a small saucepan, combine granulated sugar and 1/4 cup water. Bring to a boil. Stir in cornstarch mixture. Cook and stir until thickened and bubbly. Stir in light corn syrup. Bring to a boil; remove from heat. Cool for 20 minutes before using.

Once cooled, brush financiers with Sweet Glaze before serving. Store in an airtight container for up to 3 days, if necessary.