This recipe is based on one found on the “She Loves Biscotti” blog. I’ve adapted it a bit for my own tastes.
Ingredients
- 250 grams almond flour scant 2 1/2 cups
- 200 grams sugar approx 1 cup
- lemon zest of one medium lemon
- 3 egg whites
- 1 teaspoon bitter almond extract (or, just some lemon juice)
- extra granulated sugar for rolling sprinkle 1/3 cup in a bowl
Instructions
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Preheat oven to 165°C (325° F). Position rack in the centre of oven.
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Line large baking sheet with parchment paper or a silicon baking mat.
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In a large bowl, whisk almond flour and sugar together.
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Add grated lemon zest and whisk a few more times. Set aside.
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In a separate bowl, whisk egg whites to a soft peak stage.
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Whisk in the bitter almond extract. If you don’t have bitter almond extract, Vanilla extract makes for a fine substitute.
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Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you’re ready to roll it into balls.
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Don’t make them too large. You want to make them less tall than wide, but in order to maintain proper Italian aesthetics, don’t push them down with a fork or spoon. Rather, imagine you’re making tiny turtle shells. They should be larger than a marble, but smaller than a golf ball.
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Roll each ball of dough in a bowl of granulated sugar.
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Space on a parchment sheet. They won’t rise/grow much, so you can fit more than you would if you were making other kinds of cookies. I managed to fit 12 onto a tray.
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Bake for about 25 minutes or until bottoms are golden brown in colour.
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Cool before consuming. They pair well with a nice espresso or cappuccino.
