Homemade Italian Almond Cookies

INGREDIENTS:

3 cups (300 gr) almond flour
1 cup (200 gr) sugar
pinch of salt
zest of 1 large lemon (or 2 small)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites (medium eggs)
powder sugar for dusting, about 1/4 cup (optional)
about 22 whole almonds (one for each cookie)

INSTRUCTIONS:

Preheat the oven to 325° F (165° C).

In a large bowl, combine the almond flour with the sugar, salt and lemon zest.

Add the vanilla extract, almond extract and the egg whites.

Mix well until you get a soft and still a little stick dough.

Add more egg white if the dough is too dry, or a little more almond flour if too wet.
Roll the dough into balls, about one tablespoonful each. Roll each into powdered sugar.

Place on a baking sheet lined with parchment paper.
Top each cookie with an almond.

And bake at 325° F (165° C) for about 15-18 minutes, until lightly golden at the bottom and around the edges.

Let cool down and enjoy!