Almond buns

Start by mixing all the dry ingredients: almond flour (80 g), coconut flour (8 g), baking powder (3 g), salt (2 g), and xanthan gum (0.5 g) in a bowl until homogeneous.

Then in another bowl, combine all the wet components: eggs (150 g, 3 pcs) and 15% sour cream (80 g), mix thoroughly.

Next, combine both mixtures, gently stirring until you have a uniform dough.

Fill prepared molds with the dough, filling them up to 2/3 full.

Place the molds in a preheated oven and bake for 25-30 minutes until the buns are golden brown and spring back when touched. Baking temperature: 180°C, top and bottom heating without convection.

After baking, immediately remove the buns from the molds and let them cool completely on a rack.

Place the cooled buns in the refrigerator for 1 hour for a better texture.

The cooling and resting process of the buns is important for the even distribution of remaining moisture, which helps stabilize the texture.