extra granulated sugar for rollingsprinkle 1/3 cup in a large dinner plate, set aside
Preheat oven to 325° F. Position rack in the center.
Line large baking sheet with parchment paper.
In a large bowl, whisk almond flour and sugar together.
Add grated lemon zest and whisk a few more times. Set aside.
In a separate bowl, whisk egg whites to a soft peak stage.
Whisk in the bitter almond extract.
Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
With slightly damp hands, press your palms into the plate of sugar.
Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
Place on the paper lined baking sheet.
Bake for about 25 minutes or until bottoms are golden brown in color.
Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.
HELPFUL HINTS ON HOW TO MAKE BAKERY-LIKE AMARETTI COOKIES:
Some recipes will recommend using super fine sugar. I use granulated sugar and am very happy with the results.1 serving= 1 cookiePlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.