Instructions

1. Set oven to 350F.
2. Mix together almond flour, baking powder & salt. Then fold in the butter and mix together with a fork until it’s crumbly.
3. In a separate bowl, whisk Bob Evans Egg Whites until light peaks have formed, then add it to the flour.
4. Fold everything together, then store in the fridge for 20 minutes to 1 hour, or in the freezer for 10 -12 minutes, to let it rest and firm up.
5. Line a baking tray with parchment paper, and use an ice cream scoop to evenly divide up the batter into separate mounds on the tray.
6. Bake for 12 – 15 minutes in the oven, or until the outside is golden brown and “crusty.” Let them slightly cool to firm up, about 5 minutes