Biscotti di mandorla

In a large bowl, combine the almond flour, granulated sugar, and salt. Whisk them together thoroughly to ensure no lumps.

Add the egg whites, lemon zest, and vanilla extract to the dry ingredients. Mix with a spatula or your hands until a soft, uniform dough forms. The dough will be sticky.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will make it easier to handle.