Dolcetti alle mandorle

In a large bowl, combine the almond flour and granulated sugar, mixing well to ensure no lumps.

Add the egg whites, lemon zest, and almond extract to the dry mixture. Mix with a spatula or your hands until a cohesive, slightly sticky dough forms.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to handle.