Perfect for breakfast sandwiches, open faced sandwiches, or as a burger bun.
- Carbohydrate 26.3440500264276 g
- Cholesterol 1003.54999999006 mg
- Fat 78.5460999978129 g
- Fiber 0 g
- Protein 29.8182499917736 g
- Saturated Fat 43.340579998638 g
- Serving Size 1 1 Serving (414g)
- Sodium 416.43499973904 mg
- Sugar 26.3440500264276 g
- Trans Fat 7.42050499988815 g
- Calories 914 calories
Step-by-step
- Combine the dry ingredients in a bowl
- Whisk in the eggs
- Melt butter, add to mixture and whisk
- Divide mixture equally into 6 parts, place into a Muffin Top pan or equivalent
- Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time)
- Let cool on a wire rack.
Almond flour behaves fundamentally differently than wheat flour because it lacks gluten entirely. Without protein matrices to trap expanding gases, baked goods made from ground almonds rely entirely on egg proteins and baking powder for structural integrity. Whisking the dry ingredients thoroughly before introducing moisture ensures the leavening agent distributes evenly, preventing dense pockets and encouraging an even rise. Butter contributes necessary dairy fats that coat the almond proteins, softening the dense crumb characteristic of nut-flour baking.
Pairing and Plate Architecture
Because almond buns possess a rich, nutty flavor profile and a dense, crumbly interior, pairing them requires balancing heavy fats with high-acid or crisp elements. Smoked salmon paired with capers and thinly sliced red onion cuts through the butter richness, while the acidity cleanses the palate between bites. Alternatively, layering cured meats like prosciutto alongside arugula dressed in lemon juice provides the necessary peppery bite and moisture to offset the absorbent nature of the crumb. When using these buns for handheld meals, toast the cut surface in a dry skillet for 60 seconds to create a moisture barrier that prevents the crumb from dissolving under sauces.
- If the buns spread too thin during baking, verify that the muffin top pan cavities are deep enough to constrain the batter.
- Should the tops brown faster than 12 minutes while the center remains wet, tent the pan loosely with aluminum foil.
- Store baked goods in an airtight container at room temperature for up to three days, or freeze them with parchment paper squares separating each piece for up to one month.
