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Video
Ingredients
- 2 cups Blanched almond flour sifted (200 g)
- 1 cup Granulated sugar (200 g)
- 2 eggs Whites large
- 1/3 cup Confectioners’ sugar (55 g)
- 1/2 tsp Almond extract
- 1 Pinch Salt
Instructions
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Using a handheld mixer whisk egg whites, salt and almond extract until frothy. Slowly add the sugar and continue beating. Zest the lemon peel right in.
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Sift almond flour and fold in gently using a spatula turning from bottom to top.
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Using a 1 tablespoon ice cream scooper form cookies. Roll between your palms and into confectioner’s sugar.
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Place on a parchment paper lined cookie sheet. Pinch cookie using thumb, index and middle finger creating a pyramid shape.
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Bake at 320°F (160°C)- for 20 minutes.
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Cool and enjoy! They store well in an airtight container up to a week.
