Ingredients:
250g Almond powder/ground
200g fine sugar
3 egg whites
1 tsp Almond flavor
1 lemon zest
Extra granulated sugar for coating
Directions/Instructions:
- Preheat oven to 180 deg C. Position rack in the center. Line large baking sheet with parchment paper.
- In a large bowl, whisk almond flour & sugar together. Add grated lemon zest & whisk a few more times. Set aside.
- In a separate bowl, whisk egg whites to a soft peak stage. Whisk in the almond extract.
- Gently incorporate the egg whites into the dry ingredients. Once the dough is completely moist, it's done.
- Use the smallest ice cream scooper to portion the dough (abt 1 tbsp). With slightly damp hands, press palms into the plate of sugar.
- Roll each ball of dough with sugar-coated palms & then again in the sugar on the plate.
- Place on the paper-lined baking sheet. Bake for abt 25 mins or until bottoms is golden brown in color.
- Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.
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