Preheat the oven to 340°F (170°C). Prepare a silicone friand mold (no need to grease it). If you use a nonstick friand pan, butter and flour its cavities, and refrigerate the tin until ready to use.

To make the brown butter, cut the butter into small pieces and place it in a small saucepan. Bring the pan over low to medium heat and melt the butter until the golden color. Watch out for golden brown color, solid brown milk solids on the sides and bottom of the pan, and a hazelnut smell.

Pour the butter into another bowl to stop cooking, keeping the browned solids. Let the brown butter cool to room temperature.

To make the friand batter, sift all-purpose flour, icing (powdered) sugar, almond meal, ground star anise, and salt in a large mixing bowl. 

In a clean, separate bowl, beat egg whites with an electric mixer or a hand whisk for 15-20 seconds. Pour egg whites into the flour mixture, and stir until combined. Add cooled melted butter and mix gently until just combined.

Take the prepared mold out of the fridge and fill the cavities up to two-thirds. Arrange 1-2 whole blackberries on top.

Bake for about 20-25 minutes until the edges become golden brown. Test with a toothpick: the inserted toothpick comes out clean.

Take the cakes out of the oven and let them cool in the mold for 3-5 minutes. To help loosen them, use a butter knife to run carefully around the sides of each friand. Turn the pan onto a wire rack and let the cakes cool completely. To serve, dust friands with icing sugar.