Ricciarelli

In a small saucepan, combine 50 grams of Granulated sugar and Water. Heat gently over medium heat, stirring until the Granulated sugar is completely dissolved and the mixture forms a clear syrup. Remove from heat and stir in the Acacia honey.

In a large bowl, combine the Almond flour, remaining 150 grams of Granulated sugar, Lemon zest, Vanilla extract, and Salt. Mix well to combine.

Pour the warm sugar and Acacia honey syrup into the Almond flour mixture. Add the Amaretto liqueur. Mix thoroughly with a wooden spoon or spatula until a thick, uniform paste forms.