Lemon Amaretti

Ingredients for 1 servings:

• 2 egg whites
• 300 g almonds, ground
• 170 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), juice and zest
• 60 g icing sugar for rolling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Crispy, aromatic cookies with a hint of lemon, perfect with coffee.

Mix the ground almonds, sugar, and vanilla sugar in a bowl. In a separate bowl, beat the egg whites with a hand mixer or food processor for about 3-5 minutes until fluffy and stiff. Zest the lemon and squeeze out the juice. Add the zest and juice to the fluffy mixture and continue beating briefly (if you don’t like the taste of lemon, you can alternatively add a small bottle of almond extract for a more intense marzipan flavor). Fold the almond-sugar mixture into the egg white mixture and mix to form a smooth, moist dough. Optionally, let the dough rest for an hour to allow it to set. If the dough is too runny and difficult to form into balls, add a few more almonds. Sift the powdered sugar into a deep plate. Take teaspoon-sized portions of the dough and form them into small balls. Roll them in the powdered sugar and place them on a baking sheet lined with baking paper. Flatten the balls slightly with a teaspoon. Bake the cookies in a preheated oven at 160°C (320°F) for about 10 minutes. Allow to cool completely after baking. They will be soft at first, but will firm up as they cool.