2 cups Blanched Almond Flour, 200 grams
1 cup Granulated Sugar, 200 grams
2 tablespoons Lemon Zest
pinch of Salt
2 Egg Whites, Room temperature
1 teaspoon Lemon Extract
1/4 cup Powdered Sugar, For rolling, 29 grams
Preheat oven to 350°F and line a baking sheet with a bit of parchment paper.
In a medium blending bowl, stir together the almond flour, granulated sugar, lemon zest and salt. Set apart.
In a huge mixing bowl, beat the egg whites at medium velocity the use of an electric hand mixer or stand mixer until tender peaks shape. Stir in the lemon extract after which stir within the flour mixture. It’ll be a thick dough.
Roll into balls, approximately 1 1/2 tablespoons in length, and roll within the powdered sugar. Place the cookies 2” apart on the organized baking sheet.
Bake for 15-17 minutes or till the tops have crackled and the bottoms of the cookies have gently browned.
Let cool completely at the baking sheet. Store in an hermetic box for up to three days.