Italian Almond cookies

Method

• Preheat the oven to 170° C
• In a large bowl, combine the almond flour with the sugar, salt and lemon zest.
• Add the vanilla extract, almond extract and the egg whites. Mix well until you get a soft and still a little sticky dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.
• Roll the dough into balls, about one tablespoonful each.
• Roll into the powdered sugar, if you like. These cookies are also great without the powdered sugar on the outside.
• Place on a baking sheet lined with parchment paper. Leaving a little space between biscuits to allow to cook, about 2cm’s.
• Top each cookie with an almond.
• Bake at 170° C for about 15-20 minutes, until lightly golden at the bottom and around the edges.

Let cool down and enjoy!