EASY, SOFT ALMOND COOKIES (AMARETTI MORBIDI)

Steps:

• In a large bowl, sift together the almond flour, granulated sugar and all-purpose flour.
• In a smaller bowl, whisk the egg whites with a pinch of salt until the whites are foamy and fall into soft mounds (not quite soft peaks). Whisk in the almond extract. Add the egg whites to the bowl with the dry ingredients and stir until it all comes together, kneading lightly with your hands if necessary, until it forms a very sticky dough.
• Lightly dust your hands with confectioners' sugar to prevent any dough from sticking to your hands and pour some extra confectioners' sugar into a large soup bowl or rimmed plate. Scoop out pieces of dough with a small cookie scoop or spoon then form the dough into 1-inch balls. Roll each ball in the confectioners' sugar, then arrange them on parchment paper-lined sheets, leaving 1-inch of space between the cookies.
• Preheat the oven to 300°F. While the oven heats up, let the cookies sit out and dry a little.
• When the oven is ready, bake the cookies for 20 to 22 minutes or until the tops are cracked and the bottoms are just barely golden. Do not over bake-the cookies should still look slightly "underdone" when ready. Let them cool for 2 to 3 minutes on the baking sheets before transferring them to wire racks to cool completely.