Step 1

Preheat oven to 325° F. Position rack in the center.

Step 2

Line large baking sheet with parchment paper.

Step 3

In a large bowl, whisk almond flour and sugar together.

Step 4

Add grated lemon zest and whisk a few more times. Set aside.

Step 5

In a separate bowl, whisk egg whites to a soft peak stage.

Step 6

Whisk in the bitter almond extract.

Step 7

Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

Step 8

Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).

Step 9

With slightly damp hands, press your palms into the plate of sugar.

Step 10

Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.

Step 11

Place on the paper lined baking sheet.

Step 12

Bake for about 25 minutes or until bottoms are golden brown in color.

Step 13

Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.