Soft Amaretti Morbidi Dusted in Icing Sugar

What you need

• 250 g (2 1/4 cups) almond flour, finely ground
• 150 g (3/4 cup) granulated sugar
• 1 tsp lemon zest, finely grated
• 1/4 tsp salt
• 2 large egg whites, at room temperature
• 1/2 tsp almond extract
• 60 g (1/2 cup) icing sugar, for coating

Method

Restated from the original video

1. 1

   Heat the oven to 150 °C (300 °F) and line a large baking tray with baking paper.

2. 2

   In a bowl, combine the almond flour with the granulated sugar, salt and lemon zest, whisking out any lumps.

3. 3

   In a clean bowl, beat the whites to stiff peaks.

4. 4

   Tip the whites and the extract onto the dry mix and fold with a spatula until there are no dry patches. The dough should be soft and sticky.

5. 5

   Spread the icing sugar on a plate.

6. 6

   Scoop the dough in 1 1/2 tbsp portions and roll each into a ball about 3 cm across.

7. 7

   Roll the balls generously in the icing sugar and space them 5 cm apart on the tray.

8. 8

   Bake until the sugar coating cracks and the bases turn light golden, while the centres stay soft, 25-30 min.

9. 9

   Let them firm up on the tray for 10 min, then lift onto a rack to cool completely.

10. 10

    Keep in an airtight tin for up to a week.

Imported from veronikaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.