Lemon amaretti biscotti

Method

1. Preheat the oven to 170°C fan and line 2 baking trays with baking paper.
2. Grind 6 tablespoons of sugar 10 sec / speed 10 into icing sugar and set aside in a small dish. Place a dish of granulated sugar next to it.
3. Insert the butterfly whisk, add the egg whites and the salt and whip 3 min / speed 3.5 to stiff peaks.
4. Add the granulated sugar, almond flour, lemon zest and vanilla and mix 15 sec / speed 4.
5. Add the lemon juice and mix 5 sec / speed 3.
6. Let the dough rest for 5 to 10 minutes and shape 25 balls with wet hands. Roll them first through the granulated sugar and then through the icing sugar. Place on the baking tray and press an unpeeled almond into each cookie until the dough cracks slightly.
7. Bake 13 to 15 minutes at 170°C fan. Leave to cool on the tray for 5 minutes.