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2 Egg Whites, at room temperature
Pinch of Salt
1 1/2 Cups Sugar
Finely Grated Zest of 1 Medium Orange
1 tsp. Vanilla Extract
1/2 tsp. Almond Extract
3 Cups Almond Flour
1/2 Cup All-Purpose Flour
Confectioner's Sugar for dusting
METHOD:
Preheat oven to 250° F. Line 2 cookie sheets with Silpat or parchment paper. In medium bowl, beat egg whites with pinch of salt until soft peaks form. Gradually beat in 1 cup of the sugar and continue beating until whites are stiff and shiny. Stir in the orange zest, vanilla and almond extract. Finally, fold in almond flour and mix until incorporated dough is thick and stiff.
In a small bowl, toss remaining 1/2 cup sugar with All-Purpose Flour. Lighlty dust cookie sheets with mixture and scatter the rest on a work surface. With greased hands, divide dough into 3 pieces. Roll pieces into a rope, at least 1/2-inch thick. Flatten slightly. Using a wet knife, cut on the diagonal to form 1-inch diamonds. Arrange diamonds on prepared cookie sheet and repeat with remaining dough.
Bake cookies for about 15 minutes, or until puffed and set. Remove from oven and sift powder sugar over the tops of the cookies. Transfer to wire racks and allow to cool completely. Store in airtight container for up to 3 days.
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