Strawberry Rose Amaretti Cookies

Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
Using a fine mesh sieve, sift the almond flour into a large bowl. Add the freeze-dried strawberry powder, beetroot powder (if using), and 200 g (1 cup) granulated sugar. Whisk to combine.
In another large bowl, add the egg whites and salt. Use a handheld electric mixer to beat the eggs on medium-high speed until stiff peaks form. Be careful not to over whip.
Add the whipped egg whites, almond extract, and rose water to the almond flour mixture. Fold until well combined. It should form a paste-like dough.
For rolling, add 50 g (¼ cup) of granulated sugar and 30 g (¼ cup) of powdered sugar into two separate shallow bowls.
Use a 1 ½ tbsp cookie scoop to portion the cookies and drop them directly into the granulated sugar. Coat them in the sugar then roll into a uniform ball.
Next, roll the ball in the powdered sugar and place on the prepared baking sheet. Set each cookie about 1 ½ inches (3.8 cm) apart.
Gently press on the tops of the cookies until the edges start to crack. You don't want to flatten them, just press lightly.
Bake for 23-25 minutes or until the bottoms are golden brown and cracks have formed on the surface.
Immediately transfer them to a cooling rack to cool completely.