Made to use up egg whites left over from another recipe, these cookies are kneaded with almond flour and baked in a pressure cooker instead of an oven. The method also works in kitchens without an oven, adding a low-carb sweet option to the breakfast table.
Whisk the egg whites with the sugar until frothy, then stir in the melted butter and vanilla. Fold in the almond flour and salt a little at a time until you have a soft dough.
Pull off tablespoon-sized pieces of dough, flatten them slightly, and arrange them on a plate lined with baking paper.
Spread a thin layer of salt in the bottom of the pressure cooker and set an upturned small plate on top, then place the cookie plate on the small plate and close the lid without the gasket. Cook on low heat for 15 minutes.
Remove the cookies and let them cool on a wire rack for at least 20 minutes; they are fragile while still warm.
Close the pressure cooker lid without the gasket or the weight fitted, or pressure will build up and break the cookies apart. Allergens: contains tree nuts (almond) and egg.
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