Amaretti – Crunchy Almond Cookies

• lemons↗2 великі large

  zest

• fine sugar120 г g
• ground almond↗200 г g
• egg whites↗2 середні medium
• almond liqueur↗2 ст. л. tbsp

  e.g., amaretto (optional)

• powdered sugar↗5 ст. л. tbsp

  plus extra for dusting

Step-by-step instructions

1. 1

   In a large bowl grate the zest of the two large lemons together with 120 g of fine sugar until the mixture becomes slightly moist. Set aside 2 tablespoons of the lemon sugar, then add the remaining zest to the ground almond mixture and stir until homogeneous.

2. 2

   Transfer the egg whites to a clean large bowl and beat for 3‑5 minutes until stiff peaks form. Gradually fold in the reserved 2 tablespoons of lemon sugar, stabilizing the whites.

3. 3

   Combine half of the beaten egg whites with the almond liqueur (if using) and the dry ingredients, mixing until a smooth batter forms. Gently fold in the remaining egg whites just until the mixture comes together. Refrigerate the dough for 1 hour.

4. 4

   Preheat the oven to 190 °C (170 °C for convection, gas 5) and line two large baking trays with parchment paper. Shape spoonfuls from the chilled dough and roll them into 15 equal balls.

5. 5

   Mix the remaining zest with powdered sugar, roll the balls in it and place them on the prepared trays, leaving 2 cm of space between them. If needed, sprinkle more powdered sugar. Bake for 13‑15 minutes until the cookies turn a light golden colour while remaining soft inside. Let them cool on the tray for 10 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 10 days; dust with powdered sugar again before serving.