ALMOND IN ITALIAN RECIPES

Steps:

• In a huge bowl mix almond flour and sugar.
• In a separate bowl beat egg whites with a whisk just until foamy.Start adding beaten egg whites, leaving about 1 egg white for later. Mix with a spatula.Add honey and almond flavor extract.
• Mix the dough with your hands scooping all the dry ingredients from the bottom of the bowl. The dough should be soft but not too sticky.If the dough feels hard and is not coming together add the remaining egg white.
• Dust your hands with confectioners sugar and take a good chunk of the dough. Roll it lightly on a work surface dusted with confectioners sugar.Cut into about ½ x ½ inch pieces. If you have a kitchen scale you can check each piece by weight. It should be about an ounce or slightly over an ounce.
• Roll each piece of the dough in your palms to form a nice round cookie shape. Set aside on a dusted with confectioners sugar work surface or on a tray.Divide and roll the remaining dough.Roll each cookie in confectioners sugar. NOTE: Make sure to sift it before use to avoid any lumps.
• Arrange cookies on a baking sheet lined with parchment paper. Decorate with candied cherry halves, whole almonds or simply pinch a cookie with your fingers to form an irregular shape - called pizzicotti.
• Bake in a preheated to 350F/ 175C oven for 15-20 minutes.
• After 10 minute mark check on your cookies to adjust baking time. It mainly depends on your oven. The cookies should start to get a light color on top and on the bottom.

Steps:

• In a medium size bowl combine the almond flour with the sugar and orange zest until incorporated. Set aside.
• In a separate bowl whisk the aquafaba with a small pinch of salt until frothy. Add the almond extract and the jam and combine.
• Pour the wet ingredients into the bowl with the dry mix. Use a spatula and fold until combined. Refrigerate the dough for about 20 minutes or so until chilled.
• Once the dough is chilled use a tablespoon to scoop some out and shape into balls, they should look similar to golf balls. Repeat with the rest of the dough.
• Place the sliced almonds into a small bowl then roll each dough ball in them until covered. Use your hands to help press them into the dough. (Do not worry about the shape you are creating at all)
• Meanwhile preheat your ovum to 375”F.
• Line a cookie sheet with parchment paper and place each cookie on top without touching each other.
• Bake the cookies in the preheated oven for 12 minutes and up to 14 minutes if you like the nuts extra toasty.
• Remove the cookies from the oven and allow to cool before sprinkling them with some powder sugar or tossing to coat if a thicker coverage is desired.
• Store uncovered at room temperature for up to 5 days or in a lidded container / cookie jar for up to 2 weeks. Watch for those rascal squirrels ;)