- 3 cups ground almonds
- ¼ tsp. almond extract
- 1 cup white sugar
- 3 egg whites
- Pinch of salt
- icing sugar for dusting, about ½ cup (optional)
- Zest of 1 large lemon
- 26 whole almonds
- 1 tsp. vanilla
Preheat oven to 325 F. Line a baking sheet with parchment paper.
Combine ground almonds, sugar, salt and lemon zest. Mix well. Add the extracts and egg whites and mix until you get a soft, sticky dough. Roll the dough into balls, about 1 tablespoon each. Roll balls in icing sugar if you want to. Place on baking sheet and press 1 almond into each cookie.
Bake for 15 – 18 minutes or until lightly golden around bottom edges. Cool completely on baking sheets.
