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In a small saucepan over medium heat, melt the butter. Continue cooking until golden brown and nutty-smelling, about 5-8 minutes. Let cool for 15-20 minutes.
Preheat the oven to 350°F / 180°C (160°C fan-forced).
Grease and line an 11.5 x 8-inch (29 x 20 cm) baking pan with parchment paper.
In a large bowl, whisk together the almond flour, powdered sugar, all-purpose flour, and salt.
In a separate bowl, whisk the egg whites until frothy.
Add the frothy egg whites to the cooled butter and stir to combine. Then add this mixture to the dry ingredients and fold gently until combined.
Pour the batter into the prepared pan and spread it evenly.
Optional: Dollop small spoonfuls of jam across the surface and swirl into the batter.
Bake for 15–18 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before lifting with the parchment paper and transferring to a wire rack. Slice into squares or rectangles for serving.