Ingredients

• 2 ½ cups - 250g almond meal
• 1 cup - 200g white sugar
• 3 egg whites
• 2 tbsp bitter almond essence
• ½ cup powdered sugar (icing) for rolling and dusting
• Half lemon (small)
• 1 pinch of salt

Steps

• Step 1

  In a mixing bowl, add the egg whites and a squeeze of half a lemon, juice.  Whisk until you reach a soft peak.  Add the almond essence, mix well.

• Step 2

  In a separate mixing bowl, place the sugar, lemon zest, pinch of salt and the almond meal.  Mix dry ingredients until evenly incorporated.  Add the egg white mixture and mix well with your washed hands or use a spatula.

• Step 3

  Using a tablespoon spoon, scoop out a portion and roll into a ball using the palm of your hands.  (wet your palm so it doesn’t stick).  Or use a small cookie scoop.  Place and roll into powdered sugar.  Once finished, place on a parchment paper lined sheet pan approx. 1 inch apart.

  Sprinkle a little more powdered sugar.  Bake in oven for 30-40 min at 300°F – 150°C.   Tops should be cracked and bottoms light golden brown colour.

• Step 4

  Remove from oven, leave to cool on sheet pan a few minutes then transfer to a cooling wire rack.  Store in airtight containers or bags.

Little Tips

If bottoms brown too quickly, use two sheet pans together or place on a thick silicone baking mat.

You can also flatten them a little for more of a flat cookie shape.

You can also add an almond or half a glazed cherry on top before baking.