1 ½ cups almond flour (144g)
1 tsp. baking powder (4g)
¼ tsp salt (1g)
4 tbsp. butter, chilled and cut into 8–10 cubes (58g)
3 egg whites (room temperature if possible)
Heat your oven to 350°F (176°C) and line a cookie sheet with parchment paper.
Place the almond flour, baking powder and salt in the bowl of a food processor and pulse briefly to combine. Add the butter cubes and pulse until the mixture looks like course gravel.
Meanwhile, in a separate medium sized bowl, beat the egg whites until stiff peaks form. Whisk the almond flour mixture into the bowl of egg whites. Mix well so that the ingredients are well combined but try not to over beat.
Spoon the mixture into 12 equal biscuits on the parchment. Bake for 12-15 minutes until golden brown. Serve immediately.