Amaretti Cookies

Instructions

1. Prepare the Oven and Baking Sheets
   Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
2. Mix Dry Ingredients
   In a large bowl, whisk together the almond flour, granulated sugar, and salt until well combined. If using lemon zest, add it to the dry ingredients and mix thoroughly.
3. Beat the Egg Whites
   In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Add the almond extract and vanilla extract (and amaretto liqueur if using), then continue beating until stiff peaks form.
4. Combine Wet and Dry Ingredients
   Gently fold the egg white mixture into the almond flour mixture using a rubber spatula. Continue folding until a sticky dough forms. Be careful not to overmix as this will deflate the egg whites.
5. Shape the Cookies
   Place the powdered sugar in a small bowl. Using slightly damp hands, roll tablespoon-sized portions of dough into balls. Roll each ball in powdered sugar, then place on the prepared baking sheets about 2 inches apart.
6. Bake the Cookies
   Bake in the preheated oven for 18-20 minutes, until the cookies are lightly golden around the edges and cracked on top. The centers should still be slightly soft.
7. Cool and Store
   Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.