So I found another recipe for the financiers. Really really nice and almondy.

Ingredients

melted butter, to grease
6
egg whites, at room temperature
185 g
butter, cubed
185 g
(1½ cups) icing sugar
125 g
(1¼ cups) almond meal
100 g
(⅔ cup) plain flour
pinch of salt

Method

Preheat the oven to 200°C. Lightly grease 12 individual brioche moulds (80 ml/⅓ cup capacity).
Melt the butter in a small saucepan over medium heat and then continue to heat until it turns a nut brown colour and is aromatic (this will take about 8 minutes). Pour the butter into a heatproof bowl and set aside to cool to room temperature.
Use a balloon whisk to whisk the egg whites in a medium bowl until frothy. Use a large metal spoon or spatula to stir in the cooled butter, icing sugar, almond meal, flour and salt until just combined. Quickly stir through the cherries.
Divide the mixture evenly among the greased tins and sprinkle with the flaked almonds.
Bake in preheated oven for 20 minutes or until a skewer inserted into the centre of a financier comes out clean. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool.