Amaretti

Amaretti Cookies
Makes about 4 dozen cookies
These are not your typical dry, bitter amaretti cookies. These cookies are light and have sweet crispy exterior and slightly chewy center.

2 tablespoons flour
2 tablespoons cornstarch
2 teaspoons cinnamon
2/3 cup sugar
2 teaspoons grated lemon zest
2 cups ground almonds
4 egg whites
2/3 cup sugar
2 teaspoons almond extract
1/2 cup icing sugar for dusting

Preheat oven to 350∞F and line two baking sheets with parchment paper.
Sift flour, cornstarch, cinnamon, and 2/3 cup of sugar over ground almonds. Stir in grated lemon zest and set aside.
In the bowl of an electric mixer fitted with the whisk attachment whisk egg whites until thick and foamy. Add 2/3 cup of sugar in a slow steady stream and whisk until stiff glossy peaks form.
Using a rubber spatula gently fold almond mixture into egg whites, egg whites will deflate slights.
Fill piping bag fitted with a plain 1/2 inch round tip with amaretti batter. Pipe 1 inch rounds onto prepared cookie sheet leave an inch or so between each mound. Flatten peaks to prevent from burning by dipping your index finger into cool water and gently round off the tops.
Dust mounds generously with confectioners sugar and bake for approximately 15 minutes or until a pale golden brown. Cooled cookies can be stored in an airtight container for up to a week.
Tip: Piping bag filled with batter can be kept in the freezer while cookies are baking.