Amaretti From Raf’s, New York

Make the dough: In a large mixing bowl, whisk together almond flour, sugar, and salt.

Use an electric mixer fitted with balloon whisk to whip egg whites on medium speed to form medium soft peaks, about 2½ minutes.

Use a rubber spatula to gently fold egg whites into flour-sugar mixture. Add amaretto, zest and vanilla paste, and fold again to incorporate.

Use a #40 (1½ tablespoon) scoop to portion dough into rounds, rolling each one into a sphere between your hands before placing it on a parchment-lined baking sheet. Cover with plastic wrap and place in refrigerator for at least 6 hours or overnight. (Once chilled, dough balls can be transferred to an airtight container and kept in the freezer for up to 2 months.)

Preheat oven to 325 degrees.

Put confectioners’ sugar in a shallow, wide bowl for coating. Working with one at a time, place each dough ball in confectioner’s sugar and use your fingers to make sure it is completely covered. Place coated cookies back on baking sheet, leaving at least an inch between them.

Bake until tops are cracked, bottoms and edges are just starting to turn golden, but cookies are still soft, about 12 minutes.

Let the cookies cool on baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Layered between wax paper, amaretti will keep at room temperature in an airtight container for up to 5 days.