Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
Line 2 trays with baking paper.
Sieve the icing sugar on to a plate.
Whisk the egg whites with a fork until fluffy. It doesn't need to be stiff peaks like making meringue (see image 1 in 'how to make Italian almond cookies' above for reference).
Add the almond meal, sugar, almond extract and lemon zest and mix to combine.
It will seem dry at first but keep working with a spoon or your hands.
Take teaspoons of the mixture and roll into balls in your hands then roll in icing sugar.
Place onto the baking tins, leaving a little room in between.
Using a finger, flatten slightly
Bake for 15 minutes.
Cool on tin.
Store in an airtight container for up to 5 days or cool completely and then freeze for up to 4 weeks.
Almond flour - also known as ground almonds or almond meal.Lemonzest - use fresh lemons.White sugar - granulated sugar.Icing sugar - also known as confectioners sugar. This gives the cookies a lovely snowy outer layer.Almond extract - adds extra almond flavour and makes the cookies a little chewier.Egg whites - use the leftover yolks to make duchess potatoes, custard, hollandaise sauce, or brush over pastry to give it a shiny golden finish.When mixing the dough, the mixture will seem very dry at first - keep on stirring with a spoon or get your hands in the bowl, and the dough will come together.Don't overcook the cookies - these almond lemon cookies taste best when light golden brown as the centres are soft and chewy. If you overcook them they will become dry and crisp all the way through.