Preheat oven to 350 degrees. Line a cupcake tray with 10 cupcake tins. Set aside.

Chop Strawberries and set them aside.

In a large bowl combine the blanched almond flour, starch, salt, and baking powder. Cut in the butter or shortening into pea-sized pieces. Stir in the eggs ever so gently until the dough holds together.

Take heaping teaspoon pieces of dough and roll them in your hand with a small pinch of strawberries. (Pressing the strawberries into the dough!) (NOTE: As the strawberries and the dough sit together the dough will start to get wet and mushy- this is why I’m having you add the strawberries as you form each ball vs. just mixing the strawberries in with the dough from the start).

Roll the round strawberry stuffed biscuit dough pieces in a small bowl of sugar. Place the sugar-coated ball into a muffin tin. Continue this process by placing 6-7 sugar-crusted balls into each tin. Press down gently just to help assure they stick together. Continue with this process until all ten cupcake liners are filled with mounts of sugar-crusted strawberry biscuit balls.

Place into oven and bake 30 minutes. The dough will feel cooked through and slightly golden.

Drizzle with the sugar glaze. Use either A) regular powdered sugar mixed with a tiny bit of water or lemon juice. or B) Make your powdered sugar by placing granulated sugar of choice (such as xylitol, Truvia baking blend, etc.) into a blender or coffee grinder. Process until sugar becomes powdered. Mix powdered sugar with a tiny bit of water or lemon juice to create a glaze.