Lemon Amaretti Cookies

Ingredients:

• 360g blanched almond meal

• 200g caster sugar

• Zest of 2 unwaxed lemons

• ½ tsp salt

• 125g egg whites

• 4 tsp golden syrup

• 80g icing sugar

• 80g granulated sugar

• 20 whole blanched almonds (for topping)

Method:

Set the oven to 150°C (fan). Line two large baking trays with baking paper.

In a large bowl, mix the almond meal, caster sugar, lemon zest, and salt.

Whip the egg whites: In a separate bowl, whisk the egg whites and golden syrup until stiff glossy peaks form.

Gently fold the egg whites into the dry ingredients until a sticky dough forms.

Roll in granulated sugar, then icing sugar. Place cookies on the prepared baking tray, leaving a little space between each one. Gently press a whole blanched almond into the centre of each ball.

Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden but still soft in the centre.

Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Notes:

• Rolling the dough into 20 equal-sized balls ensures even baking and consistent sizing.

• Store in an airtight container for up to 5 days.

These cookies are perfectly portioned, with a balance of chewy almond texture and a beautiful golden syrup sweetness!