Melt the butter in a saucepan (or microwave) and let it cool.
In a medium bowl, mix the almond flour, salt, and sugar until well combined.
In a medium bowl, mix the almond flour, salt, and sugar until well combined.
Add the cooled melted butter to the wet ingredients.
Fold the dry ingredients into the wet ingredients until combined.
Divide the mixture evenly among the 12 cupcake liners.
Bake at 350°F for 20 minutes or until the tops are slightly golden and spring back when touched.
for the whipped cream: whip the cream until stiff peaks form, then gradually add the sugar along with a pinch of salt until incorporated, finally add the amaretto and mix gently
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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