Let's cook.
Preheat your oven to 375 degrees Fahrenheit and grease a financier or mini muffin pan.
In a small saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty, about 5 to 7 minutes; strain and set aside to cool.
Whisk together the powdered sugar, all-purpose flour, almond flour, and salt in a large bowl.
Add the egg whites and vanilla extract to the dry ingredients, mixing until just incorporated.
Slowly fold in the browned butter until the batter is smooth and well combined.
Divide the batter evenly into the prepared pan cavities, filling them about three-quarters full.
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers spring back when pressed lightly.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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