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1
Line two baking sheets with parchment paper.
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2
In a food processor fitted with the steel blade, process the sliced almonds, sugars, lemon zest, salt, and extracts until they form a coarse paste, 1 to 2 minutes.
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3
Slowly add the egg whites and continue to process until the mixture forms a smooth paste.
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4
(It should be scoopable, not spreadable.
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5
).
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6
Scoop the dough onto the prepared baking sheets with a small ice cream scoop about 112 inches apart.
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7
Top with a sprinkling of chopped almonds.
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8
Let the cookies dry at room temperature for 1 hour (this gives the cookies their crisp crust).
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9
When you are ready to bake, preheat the oven to 400 degrees F. Dust the cookies with confectioners sugar.
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10
Bake until evenly golden brown, 12 to 15 minutes.
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11
Rotate and switch the baking sheets as necessary for even baking.
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12
Allow the cookies to cool for a minute on the baking sheets and then transfer, using a spatula, to a cooling rack and allow to cool completely.
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13
Store the cookies in an airtight container.
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14
Cinnamon Amaretti: Replace the lemon zest with 1 teaspoon ground cinnamon.
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15
Chocolate Chip Amaretti: Fold 1/2 cup mini chocolate chips into the finished batter.
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16
Orange Amaretti: Replace the lemon zest with 1 tablespoon grated orange zest.
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17
Candied Ginger Amaretti: Fold 1/4 cup finely diced candied ginger into the finished batter.
