These cookies whip up in minutes, they can also look SO MUCH PRETTIER than I made them look. You can really pile on the powdered sugar and shape them up so look like the traditional "Caprilu" cookies of Italy. 
What mine lack in prettiness and charm, they make up for in flavour. Lemony and chewy and soft. Delightful. They are from a recipe found on Insta by "Foodwithstyle"

(makes approx. 20-22 pieces)
• 300 g almond flour (3 cups)
• 150 g sugar (3/4 cup)
• 2 egg whites (size M - approx. 80 g), lightly beaten
• Zest of 1 organic lemon
• 2 TBSP lemon juice
• Powdered sugar for rolling about 1 large TBSP

Instructions
1. Thoroughly mix the sugar and lemon zest in a bowl until the aromas are well combined. Let sit for a few minutes.
2. Add the almond flour and mix again until fully incorporated.
3. Gradually fold in the lightly beaten egg whites and lemon juice until a soft, slightly sticky dough forms. If the mixture seems too loose, gradually add a little more ground almonds until you can shape it.
4. With slightly moistened hands, shape small pieces of dough (approx. 25 g each) into slightly elongated rectangles.
5. Roll each piece lightly in powdered sugar and place them on a baking sheet lined with parchment paper.
Using three fingers, press gently into the middle to create the typical "Caprilù" shape.
6. Bake in a preheated oven at 340 °F for 12-15 minutes. The cookies should remain pale and not brown too much.
7. Allow the cookies to cool completely before handling, as they are very soft when fresh out of the oven, and firm up while cooling.

Delicately crispy on the outside, tender and moist inside, with a fresh lemon aroma.