Instructions

• Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan. Line a baking sheet with parchment paper and set aside.
• In a large bowl combine 2 ½ cups ground almonds (250 g), 1 ¾ teaspoons baking powder, and ¼ teaspoon salt (optional). Stir to evenly distribute the dry ingredients.
• In a separate bowl whisk 2 large eggs, then stir in 5 tablespoons melted butter (70 g) until combined.
• Pour the egg-and-butter mixture into the dry ingredients. Use a fork to stir and press the mixture together until it forms a cohesive dough with no large dry patches.
• Using your hands (or a kitchen scale), portion the dough into balls of about 30 g each. Place each ball on the prepared baking sheet, then flatten each ball into a disk roughly 1 inch thick. Leave about 2 inches (5 cm) between biscuits.
• Bake on the center oven rack for about 15 minutes, or until the biscuits are lightly browned around the edges and on top. Start checking at 12 minutes, as ovens vary.
• Remove the baking sheet from the oven and let the biscuits cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.