First, make sure that you have all of the following ingredients:
First, preheat the oven to 400°F (204°C).
Butter and flour 2 mini-muffin tins.
In a large bowl, sift together the all-purpose flour and salt.
Add the almond flour, granulated SUGAR, and confectioners sugar and whisk well to combine.
In another bowl, whisk the almond extract into the EGG whites just until frothy, 30 to 60 seconds.
In a wide saucepan over low heat, melt the butter. Then bring the heat up to medium and let simmer, without stirring, for 5 to 10 minutes, until the milk solids have sunk to the bottom and have begun to turn light brown.
(You will hear the butter gurgle and snap as it cooks and begins to turn amber.)