LEMON CRINKLES
PREP stir 2 c flour made from blanched almonds, cup sugar, 2 tb lemon zest, pinch salt.
BATTER elec/mixer/med 2 egg whites to soft peak. Stir in tsp lemon extract then flour mixture to thick dough.
Roll into 1 1/2 tbl-size balls, then roll in conf.
Bake 2” apart on parchmented sheetpan 350 deg 15-17 min (tops crackle/bottoms are lightly browned).
Cool completely on sheetpan. Roll in conf. Store airtight 3 days.