Amaretti Cookies
Steps
- Finely zest 2 large lemons. Rub half the zest into 120g of superfine sugar. Reserve about one-fifth of this sugar; mix the rest with 200g of ground almonds.
- Whisk 2 medium egg whites to stiff peaks. Gradually whisk in the reserved lemon sugar.
- Fold half the whites into the almond mixture, then fold in the rest. Chill for 1 hour.
- Preheat the oven to 375°F / 190°C and line baking sheets with parchment paper. Mix the remaining zest with 5 tablespoons of icing sugar.
- Roll tablespoonfuls of dough into balls, then roll in the icing sugar. Space ¾in / 2cm apart on the sheets.
- Bake for 13-15 minutes, until lightly golden but still soft. Cool on the sheets for 10 minutes, then transfer to a rack.