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Preheat your oven to 180c (fan 160c).
Melt and bring to the boil the butter in a saucepan for 5 minutes until golden with a sweet smell of hazelnut, set aside to cool.
Mix together the ground almonds, icing sugar and flour with a whisk, add the egg whites and continue to mix, pour the cooled butter over the mix and whisk again.
Fill your financier mould half full and push 3 raspberries in each and Bake for 15 minutes till well risen and golden.
Leave to cool completely before removing gently from the silicone mould.