Instructions:

Prepare the Egg Whites: In a clean, dry bowl, whisk the egg whites until they form soft peaks. This step is crucial for achieving the desired texture in your dough.

Combine Dry Ingredients: In a separate bowl, mix the almond flour, granulated sugar, and lemon zest (if using).

Add Wet Ingredients: Gently fold the almond extract into the dry mixture.

Incorporate Egg Whites: Gradually add the whipped egg whites to the dry ingredients, mixing until a smooth, pliable dough forms. If the mixture is too sticky, dust your hands with powdered sugar to facilitate handling.

Shape the Dough: Roll the dough into small balls, approximately 2.5 cm in diameter. Place them on a baking sheet lined with parchment paper.

Bake: Preheat your oven to 180°C (350°F). Bake the cookies for about 15-20 minutes, or until they are lightly golden brown.

Cool: Allow the cookies to cool completely on a wire rack before serving.

Variations and Tips:

Flavor Enhancements: For a different flavor profile, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough.

Decorative Touches: Before baking, you can press a whole almond or a candied cherry into the center of each cookie for added flavor and visual appeal.

Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.

Dietary Substitutions:

Vegan Option: Replace the egg whites with aquafaba (the liquid from canned chickpeas) whipped to stiff peaks.

Gluten-Free: This recipe is naturally gluten-free due to the use of almond flour.