Jasmine financiers

1. In a bowl combine the almond powder, flour, half of the icing sugar, jasmine tea and powdered milk.

2. With an electric mixer, beat the egg whites and add the other half of sugar. Whisk again for 3 minutes. Fold the whites to the mixture, then add the butter.

3. Divide the batter in small financier moulds and bake at th. 6-180°C for 5 minutes, not longer, to keep them soft inside.

Photo credit: Sucré Salé