Ingredients

• 2 egg whites
• 1 dash lemon juice
• 2 1/4 cups almond flour
• 1 3/4 cups powdered sugar
• 1 pinch salt
• 1/4 tsp baking powder
• 1 tbsp lemon zest about one medium lemon
• 1 tsp orange extract
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/2 cup powdered sugar, reserved

Directions

Prepare lemon zest and juice, setting aside. Sift together sugar, almond flour, salt and baking powder, and set aside. Whip egg whites into stiff peaks. Gently fold in dry ingredients. Add lemon zest, lemon juice, orange extract, almond extract and vanilla extract, folding to combine.

Line a baking sheet with silpat or parchment.

Roll dough into 1″ balls and arrange on the sheet, wetting hands with cool water occasionally to minimize the dough sticking while handling. Toss dough balls individually or in small groups coating generously in the reserved sugar, and return to the sheet.

Rest sugar-coated dough balls at room temperature for 1 hour, allowing a crust to form. Gently press the balls flat with the pad of thumb, or a clean, dry teaspoon, optionally forming cookies into ovals.

Bake 20 minutes in a preheated, 300°F oven. Allow cookies to cool and set cometely before handling.

Makes 20-30 cookies.

Adapted from https://www.pinchmeimeating.com/ricciarelli/