Title: Amaretti cookies
 Categories: Ew, Text, Import
      Yield: 1 Servings
 
  1 1/4 c  Blanched and lightly toasted
           -almonds
    3/4 c  Powdered sugar
      2 ts All-purpose flour
      2 lg Egg whites
    1/3 c  Granulated sugar
      1 ts Grated lemon zest
      1 ts Almond extract
 
  In a food processor, grind the almonds to a powder by pulsing off and
  on to keep the powder loose. Mix the almonds with the powdered sugar
  and flour. In a separate a bowl, beat the egg whites to soft peaks.
  Gradually beat in the granulated sugar until stiff. Fold in the lemon
  zest and almond extract. Pipe the mixture with a pastry bag using a
  round 1/4-inch tip into 1 1/2-inch rounds onto baking sheets lined
  with lightly buttered waxed paper or parchment. Bake in a preheated
  275-degree oven for 1 hour, checking to make sure the amaretti don't
  brown. Turn off the oven and let the amaretti dry out for an
  additional hour--they should be very crisp. Store them in an airtight
  container in the refrigerator or freezer.
  
  Yield: Approximately 24 cookies