Almond-Orange Mini Tea Cakes with Brown Butter

INGREDIENTS

14 tbsp

/ 7oz) Unsalted Butter (cut in pieces, for brown butter)

1 tbsp

Unsalted Butter (melted, for preparing the pan)

3/4 cup

+ 1 Tbs (110g) Powder Sugar

1 cup

Almond Flour

1/3 cup

+ 2 Tbs (75g) All Purpose Flour

3/4 cup

Egg Whites* (see note) (room temperature, about 6 eggs)

2 tsp

Orange Zest

Vanilla Bean (seeds scraped, or 1 tsp vanilla bean paste or extract)

Blueberries (fresh or frozen)

3 tbsp

Raw Pistachios (rough chopped)