Instructions

• Preheat oven to 300°F (150°C). Stack two matching, heavyweight, light- to medium-colored cookie sheets one inside the other (optional — stacking reduces bottom browning). Line the top sheet with parchment paper or a silicone baking mat.
• Set out three medium mixing bowls and label them Plain, Chocolate, and Strawberry.
• Measure 100 g sifted almond flour into each bowl (300 g total).
• Remove 2 tablespoons (about 10 g) of almond flour from the Strawberry bowl and add it to the Plain bowl so the bowl weights are: Plain 110 g, Chocolate 100 g, Strawberry 90 g.
• Measure 90 g granulated sugar into each bowl. Add a pinch of salt to each bowl and whisk each bowl briefly to combine the dry ingredients.
• Grind the 10 g freeze-dried strawberries in a food processor or spice grinder until a fine powder. If needed, add a little of the sugar from the Strawberry bowl to the grinder to help the fruit grind more evenly. Transfer the strawberry powder to the Strawberry bowl and whisk until evenly incorporated.
• Add the 1 tablespoon (7 g) Dutch-processed cocoa powder to the Chocolate bowl and whisk until evenly incorporated.
• Whisk the Plain bowl again so the almond flour, sugar, and salt are evenly distributed.
• In a clean mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the 90 g (about 3 large) egg whites and 1/2 teaspoon lemon juice. Whisk until soft peaks form.
• Add 3/4 teaspoon almond extract to the whipped egg whites and mix briefly to combine.
• Place one dry bowl on a scale and tare to zero. Spoon in 30 g of the beaten egg whites and stir with a spatula until the mixture comes together into a soft, sticky dough. Knead briefly with clean hands if necessary. Set that dough aside.
• Repeat step 11 for the Chocolate bowl (tare scale, add 30 g egg whites, stir until it forms a soft dough).
• Repeat step 11 for the Strawberry bowl (tare scale, add 30 g egg whites). If you want a brighter color, add 1–2 drops of pink food coloring to the Strawberry bowl and stir until the color is evenly distributed.
• Dust your hands lightly with confectioners’ sugar. Using a small cookie scoop or measuring spoon, portion three 1-inch balls — one from each flavor dough (Plain, Chocolate, Strawberry).
• Place the three 1-inch balls side by side and roll them together into a short log so the three colors run lengthwise. Gently roll to even the colors along the length, then twist the ends in opposite directions once or twice to further marble the dough.
• Dip a small knife in confectioners’ sugar and cut the log into three even pieces. Roll each piece into a smooth ball. Arrange the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Repeat shaping until all dough is used; you can shape half the dough, bake that pan, then shape the remaining dough while the first pan bakes.
• Bake for 25 to 30 minutes, until the tops are cracked and the bottoms are just barely golden. If you did not stack sheets, the bottoms will brown faster—begin checking at about 20 minutes. Note: the pink/strawberry portion may brown with longer baking, whether or not you added food coloring.
• Remove the pan from the oven and let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely. Allow baking sheets to cool before placing the second batch on them.
• Store cookies at room temperature in an airtight container or bag for up to 5 days, or freeze for up to 1 month.