Ingredients
Units
Scale
- 2 1/2 cups (250 g) almond flour
- pinch of salt
- 1 cup (110 g) powdered sugar (more for topping)
- 3 egg whites (large eggs)
- Zest of 1 lemon
- 1 teaspoon pure almond extract
- 36 almonds without skin (optional)
- Plate with 1/2 cup of sugar for rolling cookies
Instructions
- Preheat oven to 325° F. Position rack in the center. Line large baking sheet with parchment paper and set aside.
- In a large bowl, whisk almond flour and sugar together. Add grated lemon zest and salt and whisk a few more times. No lumps or clumps. Set aside.
- In a separate bowl, whisk egg whites to a soft peaks stage. Whisk in the almond extract.
- Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
- You can shape them in two ways: 1. Use a tablespoon to get a portion of the dough to roll into a ball. With slightly damp hands, press your palms into the plate of sugar. Roll each ball of dough with your sugar-coated palms and then again in the sugar found on the plate. Place on lined baking sheet. 2- place batter into a pastry bag with a large round tip and make small rounds on a prepared baking sheet. Sprinkle tops with sugar.
- Gently place the whole almond in the center of the cookie (you do not have to add the whole almond you can bake without).
- Bake for about 15 minutes or until cookies are slightly golden brown in color.
- Cool on a cooling rack before storing at room temperature in airtight containers for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian