Soft and Chewy Italian Almond Cookes (Amaretti)

Ingredients

• 2 1/2 cups (240 gm) blanched almond flour, (finely ground)
• 1 cup (200gm) granulated sugar
• 1 pinch sea salt
• 3 large egg whites
• 1 teaspoon each lemon zest and /or orange zest
• 1/2 teaspoon pure almond extract
• 1/3 cup powdered sugar, (or as needed)

Instructions

1. 1

   Preheat oven to 325°F. and prepare your baking pans. Stack two same-sized baking sheets one on top of the other, then line the top one with parchment paper or a silicone liner. Doubling the baking pans will help to prevent the cookies from browning on the bottom too quickly.

2. 2

   Measure (and weigh to check) the almond flour, then whisk it together with the sugar and salt in a medium bowl.

3. 3

   Separate the eggs and beat the egg whites with an electric mixer until the soft peak stage. Soft peaks are foamy egg whites that form soft mounds that flop over ever so slightly.

4. 4

   Gently stir in the almond extract and the lemon and/or orange zest.

5. 5

   Add the egg whites to the almond flour mixture. It will quickly absorb the whites and you'll end up with a sticky dough.

6. 6

   Use a small cookie scoop or a spoon to make small balls of dough. Roll them in powdered sugar in the palm of your hand before placing them about 2 inches apart on a prepared baking sheet.

7. 7

   Bake at 325°F. for 25 minutes. The bottoms of the cookies should be golden brown. Check at 22 minutes to make sure the bottoms are not browning too quickly. Let the cookies cool on the pan, then remove to a wire rack to cool completely before storing.