If you want to make almond cookies, this is my grandmother’s recipe.
A real treat for the palate!
Yield: 15 cookies
- 8 oz whole blanched almonds;
- 1/2 cup of granulated sugar;
- 2 large egg whites;
- ½ tsp almond extract
- ½ tsp lemon extract
- zest of 1 unwasched lemon
- 1/4 cup of icing sugar
Put almonds in food processor and pulse until a granular, dry paste is formed (not butter-like).
Add all other ingredients except icing ‘sugar’ and pulse again a few more seconds.
Scoop the mixture onto a work surface and knead it to ensure all ingredients are well combined.
Put icing ‘sugar’ in a separate bowl.
Wearing disposable gloves, take a blob of the ‘dough’, roll it between your palms to form a 3.5cm (1.5″) truffle-size ball, and set it on a plate or tray.
Repeat until you have obtained 15 balls.
Dip each ball in icing ‘sugar’, coating all around, and transfer to a lined baking tray, then pinch with thumb, fore and middle fingers, to give it a non-uniform, pebble-like shape.
Refrigerate for at least 4 hours or overnight.
Pre-heat oven to 356 F and bake cookies for 12 minutes or until they start to become golden.
Let cool, roll in icing ‘sugar’ and serve