These biscuits are buttery melt-in-your mouth good. They are perfect with raspberry jam — or sugar free berry syrup.
Ingredients
- 2 cups almond flour
- scant ¾ tsp salt
- 1 large egg
- ½ cup butter, softened or partially melted
Method
- Preheat oven to 325°F and line a baking sheet with parcment paper.
- Mix the almond flour and salt in a medium sized bowl.
- Add the egg and butter and combine well. Kneed the dough with your hands — it will be very stiff.
- Form 2-Tbsp balls of dough and place them on the prepared baking sheet. Flatten the balls slightly with the palm of your hand to form disks. The disks won't spread, so feel free to place them close together.
- Bake for 18-20 minutes.
- Eat warm or store in the refrigerator in an airtight container.
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