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Melt the butter in a small saucepan over medium heat until it turns golden brown and smells nutty (beurre noisette). Strain through a fine sieve and let it cool slightly.
In a bowl, mix powdered sugar, ground almonds, flour, and salt.
Stir the egg whites (unbeaten) into the dry mixture gradually until smooth.
Add the warm browned butter and vanilla extract, mixing until the batter is smooth and shiny.
Lightly grease and flour the 12 square muffin cavities. Fill each about ⅔ full with batter. [11 in my pan]
Sprinkle with sliced almonds. Bake in a preheated oven at 375 °F (top/bottom heat) for 15–18 minutes, until golden and springy to the touch. [first bake done at 14 minutes]
Let them cool briefly in the pan, then carefully remove and dust with powdered sugar if desired.