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1. Turn on the oven to 425°F.
2. Melt butter (1 stick) in a saucepan on low heat to make brown butter (beurre noisette).
3. Slowly allow the butter to turn light brown, which will take about 5 minutes. Gently swirl the saucepan instead of stirring with a spoon. You want to see the separation of milk solids and butterfat. Take off heat and cool for 10 minutes.
4. Combine the rest of the ingredients (all-purpose flour, almond meal, egg whites, vanilla extract, baking powder, light brown sugar, dried blueberries, and rooibos) in a mixing bowl. Mix together.
5. Slowly mix in the brown butter.
6. Chill dough in the refrigerator for 1 hour.
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