Preheat the oven to 205° Celsius

Place the butter and the rose petals into a saucepan

Brown the butter on the stove over a medium temperature

Remove from the heat, whisk into the honey and set aside

Place the egg whites into a mixing bowl and whisk to slacken

Add the fructose and whisk to soft peak

Place the flours into a mixing bowl and stir to combine

Add half to the egg whites and fold in

Then gently fold in the rest of the flour

Pour in the butter and gently fold in to combine

Spoon the batter into a mini muffin tin and top with the almonds

Place into the oven and bake for 24 minutes

Remove from the oven and leave to cool in the tin for 5 minutes

Gently pop the financiers out of the tin and allow to cool on a wire rack