5 ounces (10 tablespoons) salted butter, plus extra for greasing pans
1 1/2 teaspoons vanilla extract
5 ounces (1 1/4 cups) hazelnut meal
2 1/2 ounces (1/2 cup) white rice flour
5 ounces (1 1/4 cups) confectioner’s sugar
1 vanilla bean, split and scraped
1/4 teaspoon salt
6 egg whites
chocolate-hazelnut spread (1/2 heaped tablespoon per financier, I used Chocmeister
5 ounces (1 cup) raspberries
Preheat oven to 400ºF and butter bottom and sides of six 4 3/4″ round tart pans, making sure to cover all corners and grooves. Place pans on a baking tray.
Place butter in a small skillet set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat and cool briefly. Whisk in vanilla extract.
Meanwhile, in a large bowl, whisk together the hazelnut meal, rice flour, confectioner’s sugar, vanilla bean seeds, and salt.
Add the butter to the dry mixture and fold in until evenly incorporated; note that the mixture will still be very thick.
In a separate bowl, beat egg whites until foamy. Add to batter and fold in until fully incorporated, pressing any chunks of dough against the side of the bowl as you fold to break them up.
Fill each pan about halfway with batter. Add a heaping 1/2 tablespoon chocolate-hazelnut spread to the center of each. Divide remaining batter evenly between pans, leaving just a small bit of the filling showing through in the center. Scatter raspberries on top and sprinkle generously with sparkling sugar.
Bake in preheated oven for 20-25 minutes, until tops are golden and a toothpick inserted into the center of one of the financiers comes out clean.
Allow financiers to cool completely before removing from pans. If needed, loosen edges first with an offset spatula. Store in an airtight container at room temperature for up to a couple days, or in the refrigerator for slightly longer storage.