Traditional Italian Gluten-Free Almond Biscuits

Prepare the ingredients. Sift the almond flour and set aside. Line a baking sheet with baking paper and preheat the oven to 160 degrees Celsius.

In a water-free and oil-free mixing bowl, add the refrigerated egg whites and lemon juice. Start beating the egg whites at medium-high speed. After bubbles appear, slowly add the caster sugar in three batches. Continue beating until the egg whites reach a dry foamy state.

Add the sifted almond flour, almond extract, and vanilla extract to the egg whites. Stir evenly but avoid excessive stirring to prevent defoaming.

Use a spoon to scoop out the biscuit batter, each portion should be 19-20g. Shape into a ball and roll in powdered sugar.

Place the biscuit balls onto the baking sheet and flatten them slightly. Alternatively, you can leave them round without flattening. For the jam version, poke a hole in the center with your middle finger after flattening and fill it with jam after baking.

Bake in the oven at 160 degrees Celsius for 25 minutes. Allow to cool before serving.