Preheat oven to 350°F/177°C.
Lightly grease 12 mini muffin wells.
Place the melted coconut oil, honey and almond extract into a small bowl.
Lightly whisk in the egg whites.
In a separate bowl, sift together the almond flour, flour, icing sugar, matcha, and sea salt.
Pour in the egg white mixture and stir until incorporated.
Fill the mini muffin wells with the batter, using a cookie scoop or spoon (filling it about ⅞ths of the way.)
Place a cherry in the centre of each well. (If using frozen, blot the cherry before placing it in).
Add a sprinkling of chopped almonds (optional).
Gently tap the tray to release any bubbles.
Bake at 350°F/177°C for 18-20 minutes until lightly golden brown, or until a toothpick inserted comes out clean.
Let cool in the pan for about 5 minutes before transferring to a cooling rack.
Dust with additional icing sugar and serve immediately.
You can store the financiers in an airtight container for up to 2 days if you don't plan to eat them right away. (Don't dust with icing sugar if you plan to do this).