spray the mini muffin tin with non-stick spray (American store) and line with muffin papers; spray the muffin papers with non-stick spray as well.
Melt the butter in a saucepan and set aside to cool.
Mix together the almond meal, salt and sugar until well combined. In a separate bowl whisk together the eggs, vanilla extract (and Amaretto) until combined, then add the cooled melted butter to this mixture.
Tip the wet ingredients into the dry ingredients and fold together until incorporated. Pour the mixture into the pre-prepared tin lined with muffin papers.
Bake in the oven for 20 minutes or until cooked. Allow to cool in tin before taking out and serving. Scatter with the flaked almonds and serve with kumquat syrup and rosewater cream.