In a small saucepan, cook the butter with the vanilla bean pod over medium heat until it has browned and the butter is a amber color with a nutty aroma. Stir or whisk occasionally to keep the butter solids from burning too quickly on the bottom.
Immediately remove the pan from the heat and pour into a heat-proof bowl to stop the browning process. Set aside and reserve warm.
In a medium bowl whisk together almond flour, all-purpose flour, confectioner’s sugar and orange zest. Whisk in egg whites.
Slowly add the warm browned butter and whisk it in after each addition. Cover the surface with plastic wrap and refrigerate until chilled through (several hours).
Preheat the oven to 350°F. Spray financier molds with non-stick cooking spray or brush with butter. Place molds on a flat baking sheet.
Transfer to a piping bag. Pipe about ¾ full .
Dust the tops with confectioner’s sugar and bake in preheated oven for about 8 minutes or until the edges have browned and the tops have puffed.