Italian Almond Cookies

Instructions

1. Prepare the dough
   In a large bowl, combine almond flour, granulated sugar, salt, lemon zest, and ground cinnamon. Mix thoroughly to ensure all dry ingredients are evenly distributed.
2. Beat the egg whites
   In a separate bowl, beat the egg whites until they form soft peaks. Gently fold in the almond and vanilla extracts. This will create the perfect binding agent for your cookies.
3. Mix wet and dry ingredients
   Gradually fold the egg white mixture into the almond flour mixture until a sticky dough forms. The dough should be thick but slightly sticky. If it's too wet, add a bit more almond flour; if too dry, add a few drops of water.
4. Chill the dough
   Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). This helps the flavors meld and makes the dough easier to handle.
5. Shape the cookies
   Preheat oven to 325°F (165°C) and line two baking sheets with parchment paper. Place powdered sugar in a small bowl. Take tablespoon-sized portions of dough, roll them into balls, then roll each ball in powdered sugar until fully coated.
6. Decorate and arrange
   Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. If desired, gently press a whole almond into the center of each cookie for decoration.
7. Bake to perfection
   Bake for 13-15 minutes, until the cookies are lightly golden at the edges but still soft in the center. They will crack slightly on top, which is characteristic of these cookies.
8. Cool and store
   Allow 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.