Ingredients:
250 g of almond flour
200 g of sugar
Grated zest of one small lemon
3 egg whites
1 teaspoon of almond extract or Amaretto liqueur
Extra sugar for rolling the cookies
In a large bowl whisk the almond flour and sugar together. Add the grated lemon and whisk
until well incorporated.
In a medium bowl whisk the egg whites at high speed and mix until soft peak stage.
Beat in the almond extract.
Gently incorporate the egg whites into the dry ingredients, folding in the whites.
Continue folding until the dough is completely moist.
With damp hands roll a teaspoon of the cookie dough into small balls then roll it into the sugar.
Place on a baking sheet lined with parchment paper and bake in a 325° oven for about 25 minutes
or until the bottoms are golden brown in the color.
Can be stored in an airtight container for about a week.
Simple recipes to inspire the inner chef in you!
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