1️⃣ Prep pans & oven: Preheat oven to 375°F. Grease a mini muffin tin or financier molds well.

2️⃣ Brown the butter: In a small saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until it turns golden brown & smells nutty. Remove from heat & cool slightly.

3️⃣ Mix dry ingredients: In a large bowl, whisk together almond flour, all-purpose flour, powdered sugar, and salt.

4️⃣ Whip egg whites: In a separate bowl, whisk egg whites until foamy (but not stiff).

5️⃣ Combine batter: Stir egg whites & vanilla into dry ingredients, then slowly whisk in the browned butter until smooth. Batter will be pourable.

6️⃣ Bake: Fill molds 3/4 full and bake 12–15 minutes, until golden and edges are crisp. Cool in pan 5 minutes, then transfer to a rack.