Blogless Muffy Multitasker took her second cooking class in Italy and told be about amaretti. Those are still a possibility as I have a little flour left. It uses only egg whites, and the Soft Almond Cookies use the whole egg.
I changed the shape since I put too much egg in and the dough was very moist and I wanted to use my cookie scoop. They are very moist inside and very lemony. I will make these again.