Gourmet, December 2000
4 1/4 cups whole blanched almonds (1 1/2 lb)
1 cup granulated sugar
1 tablespoon finely grated fresh lemon or orange zest
1/4 teaspoon baking powder
2 large egg whites, lightly beaten
1 tablespoon honey
1/2 cup lemon or sweet orange marmalade
Garnish: confectioners sugar
TipsCookies keep in an airtight container at room temperature 1 week.
Nutrition Factsper serving of Makes about 50 cookies.
Step 1Preheat oven to 325°F.
Step 2Pulse 3 3/4 cups (1 1/4 lb) almonds with sugar, zest, and baking powder in a food processor until finely ground.
Step 3Add egg whites, honey, and marmalade and blend just until dough forms a ball (dough will be very sticky).
Step 4Roll tablespoons of dough into 1-inch balls and arrange about 1 inch apart on 2 parchment-paperlined baking sheets.
Step 5Flatten each ball into a 1 1/2-inch round with moistened fingers.
Step 6Gently press a whole almond into center of each cookie.
Step 7Bake in middle of oven until tops of cookies are light brown, about 20 minutes, then cool on baking sheets on racks.
Step 8Dust with confectioners sugar.