Mix

1/2 tsp	Burlap & Barrel Vanilla Extract
2 tbsp	Heirloom Alchermes
1/4 tsp	Cherry Bark Vanilla Bitters
1 tsp	Lemon zest
2	Egg whites
2 1/2 cups	Fine blanched almond flour
1 cup	Granulated sugar
1/8 tsp	Fine salt
Tiny pinch	Ground cinnamon
Tiny pinch	Ground cloves
1/2 cup	Confectioner's sugar

Glass

Garnish

1. Mix the dry ingredients. Sift the almond flour into a mixing bowl. If there are any granules left in the sifter, tip them into the flour. Stir in the sugar, salt, and spices.

2. Mix the wet ingredients. In a separate bowl, whisk the egg whites to break them up—no need to whip them. Whisk in the Alchermes, vanilla and almond extracts, and lemon zest.

3. Mix together. Pour the wet ingredients into the dry and fold everything together with a spatula until thoroughly combined. Make sure the Alchermes is spread throughout and that the color of the batter is uniform. It should be somewhat sticky and quite thick—thick enough to roll or scoop into a ball. Cover the bowl and let the dough rest for

30 to 60 minutes.

4. Shape and roll. Preheat the oven to 325° F (165° C). Line a rimmed baking sheet with parchment. Place the confectioners’ sugar in a shallow bowl. Use a small ice cream scoop or 1 tablespoon measure, scoop out portions of dough. If you want to be meticulous, they should weigh about 25 g each. Roll the portions into balls, and, as they are shaped, roll them, one by one, in confectioners’ sugar, coating them thoroughly.

Arrange them on the baking sheet, in 5 rows of 4. You should be able to fit them all.

5. Bake. Slide the baking sheet into the oven and bake for about 18 to 20 minutes, or until the cookies are softly set and have developed cracks on the surface. Set the baking sheet on a cooling rack and let the cookies cool for 10 minutes. With a spatula, transfer them from the baking sheet to the rack and let them cool completely. Store them in an airtight container at room temperature for up to 1 week.