Pizzicotti di pasta di mandorle – almond cookies

Ingredients for 1 servings:

• 250 g almonds, whole, peeled
• 250 g sugar
• 2 egg whites, or 70 g
• 1 lemon(s), zest, grated
• ½ tsp flavoring (almond flavor)
• 70 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 12 minutes; Total time approx. 5 hours 32 minutes

simply

To prepare the almond cookies, place the whole, peeled almonds into a food processor fitted with steel blades. Add the sugar and process until powdered. Transfer the powder to a bowl. Add the egg whites, grated lemon zest, and almond essence. Mix the ingredients with a hand mixer until the dough is soft but firm. Lightly moisten your hands and form the dough into small balls weighing approximately 20-35g. Roll the balls in the powdered sugar and place them on a baking sheet lined with baking paper. Gently press the tops of the balls together using your thumb, index finger, and middle finger. Let the almond cookies rest in the refrigerator for at least 5 hours or overnight. Preheat the oven to 180°C (fan) and bake the cookies for approximately 12 minutes. This recipe yields approximately 25 cookies.