Italian Almond Cookies

  Italian Almond Cookies:

These are really cute and especially nice on the first day when they are a bit crisp. They are still really nice a few days later, if they last that long.

I've made them for a 'pre-ball' platter and for a morning tea for my staff.

Ingredients

3 cups (300g) almond flour


1 cup (200g) sugar


Pinch of salt


Zest of 1 big lemon 


1 tsp vanilla extract or paste


3 egg whites (from medium eggs)


~1/4 cup powdered sugar for rolling (optional)


 Optional toppings: sliced almonds, a whole almond, or your favorite jam!
Get creative: add almond, rose or lemon extract, cardamom, cinnamon—whatever makes you happy.

1. To a bowl, add almond flour, sugar and lemon zest. Rub the lemon zest into the sugar to release the flavours. Add salt and mix.

2. Add egg whites + vanilla. Mix first with a spatula and then with your hand into a soft, slightly sticky dough, use immediately or let it rest a bit to enhance flavours.

3. Roll into same size tablespoon-sized balls, coat in powdered sugar or almonds, or make thumbprints for jam.

4. Place on a baking sheet and bake 15–18 mins at 325°F / 165°C until lightly golden at the edges, no longer. Let cool & enjoy with coffee or tea!