This recipe (below) makes approximately 25 or so (depending how you roll them). I always double the recipe!

I measure by weight (scale) to ensure the right amounts. I took pics of me making it (below) to show you some of the steps. If you love almond, or almond flavour or marzipan, this is for you. Many North Americans like a variety of these cookies when they are dried out and crunchy. Those people need to be jailed. RUINED! This way is how they do it in Italy. Enjoy.

Ingredients

250g almond flour

170-200g Regular Sugar (200g on the really sweet side)

70g egg whites (I purchase just egg whites in a carton)

1/2 a teaspoon of pure almond extract

Zest of 1/2 a lemon

Icing Sugar (enough to put in a bowl to roll the balls around in)

Directions

1. Fit your mixer with the whisk attachment, and beat your egg whites until pretty well beaten, stiff peaks, whatever you like.

2. Add in the sugar, and keep whisking on high. It will deflate a bit, but you want to mix the egg whites and sugar. A few minutes is fine. While still whisking I add in the almond extract and lemon zest. Let run for another minute or two.

3. Remove the whisk attachment and change it to the paddle attachment

4. Add in the almond flour

5. The trick here is not to overmix. You don’t want to deflate whatever air is in there and you don’t want everything pressed too tightly together. This is the secret (my secret).

6. Turn on the mixer again, and on low-medium, keep it going for 30 seconds or however long until it incorporates. I always stop it, scrape down the side AND the bottom of the bowl to ensure everything gets mixed. I then run it again for another 20-30 seconds or so. You’ll figure this part out.

7. In a casserole dish or bowl or whatever is large enough, toss in a lot of icing sugar. You’ll use this to coat the balls/pinches.

8. So now it’s time to form the balls. You grab some dough, roll it in your hand to form a ball. I then put it in the icing sugar. I do about 5-10 balls and then rinse my hands off and ensure they get well tossed/coated in icing sugar

9. Pinch each ball with three fingers, press down a touch, and place on a baking sheet lined with parchment paper

10. When rolling the balls, I often keep the faucet running on low and will place a hand under it to get some moisture on my hand. It helps a lot so your hands don’t get sticky. Don’t worry about water on the dough when you roll it in your hand. It’s totally ok.

11. Once your balls are rolled out, and on the sheet you have to let them sit either overnight or at least a good 8 hours (to dry out a bit). I sometimes leave them on the counter and cover with plastic cling wrap (though I don’t know if that’s even necessary). If you don’t do this step, they’ll fall flat when they bake (trust me). I’ll oven keep them resting overnight in the cold oven uncovered, and bake the next morning.

12. When ready to bake, pre-heat oven to 320F. Once oven is heated. Put them in the oven and bake for 20 minutes