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Adjust oven rack to middle position and heat oven to 375 degrees.
Generously spray 24-cup mini-muffin tin with baking spray with flour.
Melt butter in 10-inch skillet over medium-high heat.
Cook, stirring and scraping skillet constantly with rubber spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 3 minutes.
Immediately transfer butter to heatproof bowl.
Whisk almond flour, sugar, all-purpose flour, and salt together in second bowl.
Add egg whites.
Using rubber spatula, stir until combined, mashing any lumps against side of bowl until mixture is smooth.
Stir in butter until incorporated.
Distribute batter evenly among prepared muffin cups (cups will be about half full).
Bake until edges are well browned and tops are golden, about 14 minutes, rotating muffin tin halfway through baking.
Remove tin from oven and immediately invert wire rack on top of tin.
Invert rack and tin; carefully remove tin.
Turn cakes right side up and let cool for at least 20 minutes before serving.