Lightly butter 40 financier pans or 2 (24-cup) mini-muffin tins and preheat the oven to 375 F.
Whisk together the flour and sugars into a large bowl. Whisk in the almond meal and salt.
Beat the egg whites in a large bowl until frothy. Whisk the egg whites and honey into the dry ingredients. Whisk the melted butter and vanilla into the batter until smooth.
Spoon the batter into the prepared pans and press 1 raspberry into the center of each one. Sprinkle each financier with a pinch of raw sugar.
Bake the financiers in the oven for 15 minutes or until golden brown. Let sit in the pan for 10 minutes on a cooling rack; remove and continue cooling directly on the rack.
They are best served the day they are baked, but you can store in an airtight container, each row separated by sheets of parchment, at room temperature for 2 days.
