Matcha Amaretti Cookies
2 1/4 cups almond flour
1 cup granulated sugar
1 tbsp. matcha powder
pinch of salt
2 large egg whites
1/4 tsp lemon juice
1/2 tsp almond extract
Preheat oven to 300 degrees. Stack two matching, heavyweight cookie sheets one inside the other(this keeps the bottom of the cookies from getting too brown). Line with parchment paper or silicone baking mat.
In large bowl, whisk together almond flour, sugar, match and salt.
In a mixing bowl or the bowl of a stand mixer with whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary.
Lightly dust your hands with powdered sugar. Use a small scoop to portion dough into 1 inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on lined cookie sheet, leaving 1 inch of space between cookies.
Bake for 30-35 minutes until tops are cracked and bottoms are just barely golden. Remove from oven, let cool a few minutes, then transfer to wire rack to cool completely.
Cookies will keep at room temperature in an airtight bag or container for up to 5 days.
Recipe from Love and Olive Oil