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If you don’t have an immediate use for the drained chickpeas, freeze them for later. In a large bowl, whisk the almonds, sugar and salt. In a second bowl, and using an electric whisk, whip the aquafaba for eight to 10 minutes, until it forms semi-stiff peaks. Gently fold the aquafaba, lemon zest and vanilla into the almond mix. Now set up a biscuit rolling station: shake the icing sugar into a shallow bowl or lipped plate, and put the dough to one side of it and the trays to the other. Pinch off a walnut-sized, 25-30g piece of the biscuit mixture, gently roll it into a ball, then put in the icing sugar and repeat until you have about six in the bowl. Keeping the bowl on the countertop, gently shuffle it around in a circular motion so the amaretti roll around and get covered in a thick coat of icing sugar.