The secret to these cookies is the whipped egg whites, it makes them super light!
Combine all of the dry ingredients in a bowl (almond flour, matcha, baking soda, salt), then set aside.Â
In a smaller bowl, mix together the jam, lemon zest, and vanilla.Â
Whip your egg whites until frothy, then slowly add in the granulated sugar, beating continuously until it reaches stiff peaks and the sugar has dissolved. It should be thick and glossy.Â
Add the dry ingredients into the egg whites and fold through, then add the jam and gently fold again. Cover and chill for an hour.
Roll into balls, pop onto a greaseproof paper lined tray and into the freezer for 20-30 minutes.
Preheat the oven to 160 C. Roll each ball in icing sugar, then place a few cm apart on a lined baking tray. Bake for 12 minutes or until cracked and slightly spread out.
Remove from the oven, and while they're still warm carefully place the end of a wooden spoon in to make a small dip. Let cool and firm up for 30 minutes.
Fill the dips with raspberry jam, and finish with optional raspberry powder. Enjoy!