Credit: David Lebovitz
Ingredients
1 c (140g) Bob’s Red Mill Superfine Almond Flour
3/4 c plus 2 tablespoons (180g) sugar
5 tbsp (45g) all-purpose flour or Bob’s Red Mill Paleo Baking Flour
1/4 tsp salt
4 large egg whites
1/2 teaspoon Penzeys Almond Extract
2 1/2 ounces (75g) brown butter, warm or cool (not hot)
Directions
Mix ingredients and bake in a greased mini muffin tin at 375 for about 16 minutes, until browned at the edges and golden in the center. You can substitute the same volume/weight of all-purpose flour for the paleo flour.
Notes
Love that you can make these gluten-free with virtually no difference in taste. A good quality almond extract is key if you like these to taste very almond-y, which I do!
