Wheat-free blueberry financiers recipe

Ingredients

• ½ cup butter
• 1 cup almond flour
• ½ cup granulated sugar
• 2 Tbsp cornstarch
• 2 large eggs, lightly beaten
• 1½ tsp dark rum
• ½ tsp vanilla extract
• ½ tsp lemon zest
• 24 blueberries
• 1 cup powdered sugar
• 1 Tbsp dark rum

1. Preheat oven to 350°. Melt butter in a heavy saucepan over medium heat. Cook 5 to 10 minutes or just until butter begins to brown and develop a nutty aroma. Remove from heat; skim off foam. Pour through a fine wire-mesh strainer into a small bowl; cool completely.
2. Spread almond flour in a thin layer on a baking sheet. Bake at 350° for 8 minutes or until lightly browned. Cool completely.
3. Increase oven temperature to 400°. Lightly butter 2 (12-cup) miniature muffin pans.
4. Combine almond flour, granulated sugar, and cornstarch in a bowl. Add browned butter, eggs, and next 3 ingredients, stirring until blended.
5. Spoon batter into prepared pans, filling ⅔ full. Place 1 blueberry in center of each cup. Bake at 400° for 11 minutes or until cakes spring back when touched. Cool in pans 5 minutes on wire racks; remove from pans and cool completely on wire racks.
6. While cakes cool, combine powdered sugar, 1 Tbsp. rum and 1 Tbsp. water; stirring until smooth. Drizzle glaze over cakes.