Preheat the oven to 350°F (180°C) and lightly grease a financier mold or line it with parchment paper.

In a small saucepan, melt the butter over low heat until it turns golden brown and has a nutty aroma (brown butter). Let it cool slightly.

Sift together the flour, powdered sugar, almond flour, and matcha powder to create a smooth mixture.

In a large bowl, lightly beat the egg whites with a pinch of salt until they are frothy.

Gradually fold in the dry ingredients, stirring gently with a spatula.

Pour in the brown butter and vanilla extract, mixing until smooth.

Spoon the batter into the financier molds, filling each about two-thirds full.

Gently place one or two raspberries on top of each financier, pressing them slightly into the batter.

Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are soft but set.

Let the financiers cool in the molds for 5 minutes, then transfer them to a wire rack to cool completely.