Pasticcini di Mandorle - Flourless Soft Italian Almond Cookies

Delicious Italian cookie, made without flour.

Perfect companion with an espresso.

You will need:

3 1/2 cup (400g) Almond Meal (Almond Flour)

2 cups (250g) Pure Icing Sugar

1 Large lemon zest (use zest only)

2 Large Eggs

Extra for dusting: 1/2 cup of Pure Icing Sugar

This is how you make it:

Turn on the oven to 200degC.

Mix Almond meal with the 2 cups of Icing Sugar.

Add lemon zest.

Beat the two whole eggs together, then add it to the almond mixture.

Mix well.

Cover a flat baking tray with with bake paper (or silicon mat).

Form little walnut size balls with a spoon, use your hands to form the balls.

Roll them in the icing sugar to coat them.

Pinch the top with four fingers to shape it as you place them on the baking tray.

Baking time depends on if you want the center soft or more on the crunchy side.

I have left it in the oven for 10 minutes, and the center was soft.

Cookies must cool down completely before moving or putting them away.

Can be kept in an airtight container up to 30day. (if they last that long..)

Enjoy.