Italian Lemon Amaretti Cookies - Lemon Almond Flour Cookies

Step 1

Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper; set aside.

Step 2

In a medium bowl, whisk together the almond flour and sugar with a pinch of salt.

Step 3

Using a handheld mixer, whisk the eggs whites and cream of tartar in a large bowl until they hold peaks - medium form. Now whisk in the lemon zest and juice until just combined. If you want, add in some drops of lemon food color.

Step 4

Add in the combined dry ingredients to the egg mixture and use a big spoon to carefully stir until all ingredients are combined and a dough forms.

Step 5

Place the powdered sugar in a small bowl. Use a small cookie scoop or melon baller to scoop out 1 inch balls of dough. With your hands, roll the dough into walnut sized balls. Then roll the ball in powdered sugar just to coat. Place the amaretti cookies on the baking sheet leaving about an inch and a half between each cookie.

Step 6

Bake for 20-25 minutes or until the bottom of the cookies are lightly golden and the tops of the cookies start to crack. Remove from the oven and cool on the baking sheet before moving to a wire rack to cool completely.