ALMOND flour LEMON cookie crackles

Directions

1. . Prepare and line 2 large baking sheets with Silicone pads or parchment paper. Set aside. Position the rack in the center of the oven.
2. . > Cookie dough: In a large bowl, mix and combine ALL the dough ingredients except for the egg whites. Set aside.
3. . In a very clean, medium bowl, beat the egg whites until soft peaks are achieved.
4. . > Assembly: Prepare a medium, shallow bowl for the icing sugar. Set aside.
5. . Add the beaten egg whites into the dry mix. With the aid of a strong spatula, fold and combine until a compact paste is formed.
6. . With the use of a medium sized (#30) ice-cream scoop, make packed, levelled servings and temporarily place them onto a plate. Then, roll and slightly shape into informal ovals shapes. With the icing sugar, coat each unit by rolling and gently shaking off excess.
7. . Place 12 or 13 cookies at 2 inches (5cm) apart per baking sheet. Note: Leave them rest for about 1 hour so that they can slightly dry.
8. . Pre-heat the oven to 275F/140C/Gas2
9. . BAKE them for 30 minutes or until they appear lightly golden.
10. . Remove the cookies from the oven and keep them on the baking sheet to cool for 10 minutes before setting them onto a rack.
11. . Storage: These cookies can be stored into an airtight container for about 1-2 weeks. I also wrap and freeze them into their initial parchment papers and then slipped into a plastic bag. When I take them out, I leave them at room temperature or lightly warm them in a low heated oven.
12. . Flavourful wishes from Claudia's kitchen...FOODESSA.com