These light Italian biscuits are crisp on the outside and slightly chewy inside. They are naturally gluten-free and perfect alongside coffee or tea. They originated in Venice Italy during the Renaissance period. Traditionally these cookies were served with a sweet dessert wine or liqueur, but they are also a wonderful accompaniment to a bowl of ice cream, sherbets, or mousses. Often times, two baked cookies are sandwiched together with ganache, buttercream or jam.
2 1/4 cups almond flour
1 cup granulated sugar
2 large egg whites
1/4 tsp lemon juice
1/2 tsp almond extract
- Preheat oven to 150 Celsius. Stack two matching, heavyweight, light to medium colore one inside the other (stacking two cooking sheets together keeps the bottoms of the cook 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 whisk eggs and lemon juice until they hold soft peaks.
- Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms dough, kneading with your hands if necessary.
- Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough. Roll into a smooth ball, then roll in powdered sugar.
- Arrange on parchment or silicon-line leaving 2cm of space between cookies.
- Bake for 20 to 25 minutes until tops are cracked and bottoms are just barely golden. If you prefer crunchier cookies you can give them an extra 5 minutes. Remove from the oven: let cool a few minutes then transfer to wire completely.
- Cookies will keep at room temperature in an airtight bag or container for up to 5 days.
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