These cookies use egg whites left over from another recipe, mixed with almond flour and cooked in a pressure cooker instead of an oven. This method can be used in kitchens without an oven, and the cookies offer a low-carb sweet option for breakfast.
Beat the egg whites with the sugar until foamy. Add the melted butter and vanilla and mix. Gradually add the almond flour and salt to make a soft dough.
Pinch off tablespoon-size pieces of dough, flatten them slightly, and arrange them on a plate lined with parchment paper.
Spread a thin layer of salt across the bottom of the pressure cooker and place a small plate upside down on top. Set the plate of cookies on it, then close the lid without the sealing ring and use no pressure regulator/weight. Cook over low heat for 15 minutes.
Remove the cookies from the pot and let them cool on a wire rack for at least 20 minutes; they are fragile while hot.
Close the pressure cooker lid without the sealing ring and use it without the pressure regulator/weight; otherwise, pressure may build up and the cookies may fall apart. Allergen: contains tree nuts (almonds) and eggs.
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