Neapolitan Amaretti

Ingredients

3 ⅓ cups almond flour, sifted
1 ⅓ cup granulated sugar
10g freeze-dried strawberries
1 tbsp cocoa powder
A pinch of salt
3 large egg whites
½ tsp lemon juice
¾ tsp almond extract
2 drops of pink food coloring
Powdered sugar 
Food scale (not an ingredient but useful)

Directions

i.    Preheat oven to 300 degrees F. Line cookie sheets with parchment paper 
ii.    Grab three medium mixing bowls. 
iii.    Measure out 100g of almond flour into each bowl.
iv.    Remove 10g from the strawberry bowl and put it in another bowl (this will be the plain bowl) So110g in the plain bowl, 100g in the chocolate bowl, and 90g in the strawberry bowl.
v.    Measure out 90g of sugar into each bowl plus a pinch of salt
vi.    Finely grind freeze dried strawberries in a food processor until it’s dust. Mix the powder into strawberry bowl until incorporated 
vii.    Add cocoa powder to the chocolate bowl and whisk until incorporated.
viii.    Whisk the contents of the plain bowl until the sugar and almond flour are also incorporated.
ix.    In a stand mixer; preferably a vintage KitchenAid, whisk egg whites and lemon juice on medium-high until there are soft peaks, Add almond extract and mix for 20 seconds
x.    Place one bowl of dry ingredients on the scale and zero it out. Spoon in 30 grams of beat egg whites and stir until mixture forms a soft, sticky dough. You’ll probably have to knead it with your hands
xi.    Repeat with the chocolate bowl, zero it out and add 30 grams of egg whites; knead together
xii.    Do the same for the strawberry bowl, add 30 grams of egg whites and two drops of pink food coloring; knead the dough
xiii.    Lightly dust your hands with powdered sugar. Roll all of the doughs into logs and then slice and roll into balls. Put powdered sugar on your hands after each ball because the dough is sticky
xiv.    Bake for 25 to 30 minutes until tops are cracked (check cookies around 20 minutes depending on the size of the dough you rolled)