Preheat your oven to 375°F (190°C) and line a heavy baking sheet with parchment paper. In a large mixing bowl, whisk together the 2 cups (192g) of blanched almond flour, 1 tbsp (15g) of baking powder, and 1/4 tsp (1.5g) of fine sea salt.

Drop the 1/3 cup (75g) of cubed, cold unsalted butter into the dry almond flour mixture. Use a pastry blender to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.

In a separate small bowl, lightly beat the 2 large eggs and the 1/4 cup (60ml) of heavy whipping cream. Pour the wet ingredients into the center of the butter and almond flour mixture. Use a silicone spatula to gently fold the dough until it just comes together.

Use a large cookie scoop or a spoon to drop 6 equal mounds of dough onto your prepared baking sheet, leaving a slightly uneven, rustic top. Space them 2 inches (5cm) apart.

Bake for 12 to 15 minutes until they develop a beautifully baked golden brown crust. Remove from the oven and let them rest on the pan for 5 minutes.

Split one open in half, add a small square pat of yellow butter, and lightly sprinkle with tiny flakes of sea salt.