Preparation

• Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
• Sift the almond flour, granulated sugar, cocoa powder, and a pinch of salt together in a mixing bowl.
• Pulse the freeze-dried strawberries in a food processor until finely ground. Set aside.
• In a clean mixing bowl, combine the egg whites and lemon juice. Whip with an electric mixer until soft peaks form. Gradually add granulated sugar and whip until stiff peaks form.
• Fold in the almond extract and pink food coloring (if using) into the whipped egg whites until just combined.
• Carefully fold the dry almond flour mixture into the whipped egg whites using a spatula, keeping the volume.
• Divide the batter into three bowls. Add ground strawberries to one, cocoa powder to another, and leave the third plain. Gently mix each.
• Using a cookie scoop, portion out the dough onto the prepared baking sheet, alternating the three flavors to create a marbled look.
• Lightly dust each cookie with confectioners sugar before baking.
• Bake for 15-18 minutes, until lightly golden and set around edges but still soft in the center.
• Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!