Amaretti

2-1/4  cups		almond flour
1  cup		granulated sugar
1  pinch		salt
2		large egg whites (or 1/4 C. "Just Whites, " which will not whip to form peaks, but is otherwise fine )
1/4  teaspoon		lemon juice
1  teaspoon		almond extract
1/2  cup		C. confectioners' sugar

Tip: Click on the ingredient links to learn the nutritional information for all the Amaretti ingredients. The serving size for any ingredient in Amaretti may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 300 degrees F. Use insulated cookie sheets, or stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.

In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.

In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.

Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macaroons. ;)

Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.

Bake for 30 to 40 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using insulated or doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too.

Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.

Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.