1Heat oven to 400°F. Using pastry brush, generously grease 36 mini muffin cups with melted butter. Place 3/4 cup butter in microwavable clear glass bowl; cover with microwavable paper towel. Microwave on High 5 to 6 minutes, stirring after 3 minutes, or until milk solids turn light brown. Cool 10 minutes.
2In medium bowl, mix almonds, 1 1/4 cups powdered sugar, the flour and salt. Add browned butter, egg whites and vanilla; stir just until blended. Divide batter evenly among muffin cups. Place 1 raspberry in center of each cup.
3Bake 14 to 16 minutes or until center is set and edges are browned. Run knife around edges of cakes to loosen. Immediately remove from pans to cooling racks; cool completely. Sprinkle with additional powdered sugar before serving.