½C120 ml aquafaba (liquid drained from about 1 can chickpeas)
¼tsp1 g salt
1tsp2 g lemon zest
1tbsp15 ml amaretto liqueur
Powdered sugar to coat cookiesabout 1 cup (115 g
Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.
Gently stir in lemon zest. Fold in almond flour mixture until completely combined.
Stir in Amaretto. The dough will be sticky and soft, but possible to form into a ball.
Cover the dough and chill for at least 30 minutes, longer if it is a warm day.
Preheat oven to 325°F/160 C. Line baking sheets with parchment or silicon baking sheets.
Once dough is chilled. Place powdered sugar for coating in a small bowl.
Using a teaspoon, scoop out an amount of dough equal to about 2 teaspoons. Roll between your hands until a ball forms.
Douse dough ball in powdered sugar until completely coated. Place at least 2”/5cm apart on prepared baking sheets. Repeat with remaining dough.
Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to overcooking. Bake for 18-20 minutes, or until golden brown under the sugar.*
Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely.
If you are baking 2 sheets at once, keep them in the upper portion of the oven as much as possible. Switch positions of the baking sheets at about 12 minutes of baking. Baking multiple sheets at once may cause baking to take longer.