Sieve the almond flour to get rid of any lumps in the batter.
When you’re separating your eggs, make sure absolutely no yolk gets in the whites. Even a trace of yolk means the egg white won’t whip up at all.
Fold in the egg whites very gently, trying to deflate the mix as little as possible for the springiest bread.
If the bread tastes too eggy, an overnight stay in the fridge should reduce the aftertaste.