Seinna Almond Cookies

• t egg whites
• t drop lemon juice
• t00 g confectioners sugar
• t00 g ground almond flour
• t tablespoons bitter almond extract
• teeds from 1 pod of vanilla
• trated zest of 2 orange

1. The night before:
2. Whip the egg whites with a drop of lemon juice to stiff peaks. Fold in 200 g of icing sugar and the ground almond flour. Mix in the bitter almond extract, the grated peel of one orange and the vanilla seeds. Cover with cling-film and set aside in the fridge overnight (or at least for 4 hours).
3. The day after:
4. Place the extra icing sugar on a working surface. Roll the rough into a sausage and cut out small balls of dough. Shape the dough with your hands to cover the wafer oval. Make it about 1 cm thick and coat the shaped cookies with extra icing sugar (about 5 mm thick). Arrange them on a baking tin lined with parchment paper or a silicone sheet.
5. Bake in preheated oven to 160u0b0C for about 18 minutes. They will resemble crinkle cookies. When you remove them from the oven, they will be still soft and moist, but don't worry! they will reach the ideal texture once cooled down. Store them in an airtight container.. the day after they are even better!

egg whites, lemon juice, confectioners sugar, ground almond flour, bitter almond, vanilla, orange

Taken from www.epicurious.com/recipes/member/views/seinna-almond-cookies-51327561 (may not work)