Preheat oven to 180°C (355°F). Place the flour, sugar, almond meal, coffee, butter and eggwhites in a bowl and mix well to combine. Spoon into 12 lightly greased 40ml-capacity mini muffin tins. Top with the coffee beans and bake for 10–15 minutes or until cooked when tested with a skewer. Drizzle with the liqueur and set aside for 2 minutes before turning out onto a wire rack to cool. Makes 12.