These are a delicious gluten-free variation of Christophe Felder's Financier recipe, using ground Azuki beans instead of wheat flour.
These read beans are widely used in Japanese and other cuisines, in Japan they are used to make red-bean paste, Yokan and other sweet things.
1. Prepare the Beurre Noisette: heat the butter until brown, add the split, seeded vanilla pod (if used) and let cool down a bit
2. Mix sugar, almonds and finely ground beans
3. Add egg whites and Vanilla extract (if used), and mix until the sugar dissolved. Don't beat it.
4. Mix in the still liquid, strained butter (the burnt milk solids are quite undesireable).
That's it. The batter can be stored in the fridge.
Pipe into silicon moulds or mini financier tins
Bake at 210C. Time depends heavily on the size of the moulds.
They should be crisp and lightly golden on the outside, but a bit moist inside (like brownies).
The red bean taste comes through after a couple of days in an airtight container.
Very easy to make. The financiers in the picture are bite sized things made in a chocolate mould, with the given amount of batter you probably would get about 3 dozen of them.