Delicious Italian cookies with a crispy exterior and soft interior, perfect to serve with coffee or tea.
Grind the almonds into flour and set aside.
Blend the sugar with the lemon peels, add the egg whites and almond essence.
Incorporate the ground almonds into the mixture.
Mix everything, with damp hands form small balls, roll them in sugar and place on a baking sheet lined with parchment paper.
Place an almond in the center and bake in a static oven at 170°C for 20 minutes.
Remove from the oven and let cool completely.
Store in an airtight container
Try using different essences to vary the flavor. They can be stored at room temperature in an airtight container for several weeks.
Italy, Veneto
| Energy (kcal) | 465.69 |
| Carbohydrates (g) | 34.76 |
| of which Sugars (g) | 33.93 |
| Fat (g) | 29.78 |
| of which Saturates (g) | 2.47 |
| Protein (g) | 13.5 |
| Fiber (g) | 6.84 |
| Sale (g) | 0.04 |
