Yields ~ 30 cookies
Ingredients
- 300 g almond flour (toasted)
- 3 egg whites
- 270 g sugar
- Zest from 1 lemon
- Pinch of salt
- 2-3 drops of almond extract
- Pinch of saffron threads (adjust to flavor you want)
- Powdered sugar (this is for rolling the amaretti dough balls in before baking)
Instructions
- Preheat oven to 325F. Put parchment paper on a baking sheet.
- Weigh out your almond flour on a baking sheet and spread it out - bake until toasty & golden light brown (about 10 min) set aside and allow to cool.
- In a separate bowl, combine sugar & lemon zest together with your hands to release the lemony oils into the sugar. Then add in the toasted almond flour. Set aside.
- In the bowl of a stand mixer add egg whites, saffron and salt, mix on medium-high speed until stiff peaks form.
- Next, add in the almond extract, almond flour, sugar with lemon zest. Fold all the ingredients together until combined. Don’t over mix; you are aiming for a sticky (not too sticky) dough.
- Take 20-25g of cookie dough and roll out into a ball. Coat each one of them in powdered sugar. Place on the parchment lined baking sheet at least an inch apart
- Press the middle of each cookie with you thumb & let it rest in the fridge for ~ 20 min.
- Then, bake for 18-20 min and let cool.
- Enjoy!