Ingredients:
- 2 1/4 cups (200g) almond flour or very finely ground almonds, sifted
- 1 cup (200g) granulated sugar
- 1 ounce freeze-dried raspberries, very finely ground (about 1/4 cup of ground raspberry powder)
- pinch salt
- 2 large egg whites (about 60 grams)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon almond extract
- confectioners’ sugar, as needed
Directions:
- Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.
- Finely grind freeze dried raspberries in a food processor or spice grinder until finely ground powder.
- In a large bowl, whisk together almond flour, sugar, salt and freeze dried raspberries until evenly incorporated.
- In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
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