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To make brown butter, cook the butter in a heavy bottom saucepan until it changes colour, and is fragrant and toasty. Set aside to cool a little.
Meanwhile, whisk together the sugar, almond flour and flour.
Make a well in the middle and add the egg whites and vanilla.
Fold to combine.
Add in the brown butter and whisk until incorporated.
Pour the batter into rectangular moulds and top with flaked almonds. You could also use small cupcake moulds for this.
Bake at 200C for 10-12 minutes.