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Melt the butter in a saucepan over medium heat until it turns amber and smells nutty. Remove from the heat and let it cool slightly.
Sift together the powdered sugar, ground almonds, and flour. Stir in a pinch of salt.
Loosen the egg whites with a fork, then fold them into the dry ingredients along with the vanilla extract. Mix until smooth.
Gently stir in the lukewarm browned butter.
Transfer the batter to a piping bag (if using) and refrigerate for 30 minutes.
Preheat the oven to 350°F (180°C).
Fill small rectangular molds about ¾ full, sprinkle with sliced almonds, and bake for 15-18 minutes.
Let cool for a few minutes, then remove from the molds and cool completely on a wire rack.