Melt the butter and let it cool down. Mix flour, icing sugar and ground almonds in a bowl. Beat egg whites until slightly stiff and fold in. Stir in honey and liquid butter with a whisk.
Put half of the dough into the greased hollows of a mini-tray (1 tray = 9 hollows of 25 ml each) and sprinkle with half almond flakes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
manufacturer) bake for about 13 minutes.
Drop the cakes out of the troughs and let them cool down. Process the rest of the dough and the rest of the flaked almonds into 9 more cakes.