עוגיות לימון אמארטי

מצרכים

• 2 egg whites
• A pinch of salt
• 250g caster sugar
• 250g ground almond
• The zest of ½ a lemon
• ½ a tsp of vanilla extract
• 2 tbsp of lemon juice
• 30 unpeeled almonds
• For the final coating:
• 3 tbsp of icing sugar
• 3 tbsp of caster sugar

אופן ההכנה

1. In a large bowl add the egg whites along with a pinch of the salt and whisk them with an electric whisk until they get nice and stiff.
2. Now add the caster sugar, ground almond, vanilla extract and the lemon zest. With a wooden spoon stir it well all together until it forms a dough that is a bit sticky and tacky to the touch but still it holds well all together. Lastly, add the lemon juice and give it a quick mix with your hands to make sure all the ingredients are well mixed. Cover and set aside.
3. Preheat the oven to 170 C fan so that it's ready for baking and prepare 2 oven trays with baking paper. Get ready 2 bowls for the amaretti coating, one with 3 tbsp of icing sugar and one with 3 tbsp of caster sugar.
4. Now shape all of the amaretti dough into 25-30 little walnut size balls and coat each amaretto ball first with the caster sugar, then with the icing sugar.
5. Remove the excess of the icing sugar by slightly rolling each amaretto ball between your hands, like if you were reshaping them into a ball one more time. At the end they should have just a fine coating of icing sugar.
6. Place them on the baking tray, leaving about 3cm of space between each one and press an unpeeled almond on top of each amaretto. Press the almond all the way through until you start seeing the dough cracking around.
7. Bake for 13-15 mins at 170 C fan. Leave them to rest and cool down for 5 minutes and enjoy! Or let them cool down completely before moving them into a sealed jar. They will stay fresh for up to a week.