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Preheat oven to 160°C / 325°F. Grease your financier pan or use a mini loaf/muffin pan.
Make the brown butter: Melt butter in a saucepan over medium-low heat. Cook for about 5 minutes, until golden brown and nutty-smelling. Remove from heat and let it cool slightly.
Mix the dry ingredients: Sift together flour, almond meal, powdered sugar and salt.
Add the egg whites: Lightly whisk egg whites until small bubbles appear. Add them to the dry ingredients and whisk until smooth.
Add brown butter: Pour in the cooled brown butter and mix until well combined.
Bake: Fill the prepared moulds and sprinkle with flaked almonds if using. Bake for 12–14 minutes, until the edges are lightly golden.
Let them cool in the pan for about 15 minutes, then carefully remove and cool completely.