Preheat the oven to 450°. Generously butter a 12-cup mini-muffin pan (1/4-cup size). In a medium saucepan, cook the butter over low heat until fragrant and browned, about 8 minutes; let cool completely. Spread the almonds on a baking sheet and toast in the oven for about 5 minutes, or until light brown; transfer to a plate and let cool completely.
In another large stainless steel bowl, whip the egg whites with a pinch of salt until they hold very soft peaks. Stir the butter and almond extract into the almond mixture, then fold in the egg whites until just combined.
Spoon the batter into the muffin cups, filling each two-thirds of the way; sprinkle with the pine nuts. Bake for 8 minutes. Reduce the oven temperature to 400° and bake for 8 minutes longer, or until the centers of the cakes have risen to form points and spring back when touched. Run a small knife around the cakes and remove them from the pan while still hot. Let cool completely on a rack. Serve with the Strawberry Compote.
The cakes can be stored in an airtight container for up to 1 day.