Ingredients

The following ingredients have 120 Servings
  • 1 kilo almond flour (approximately 9⅓ cups)
  • 2 cups granulated sugar
  • 5 eggs (room temperature)
  • 1 small bottle almond extract (43 mL)
  • ½ cup Sambuca
  • zest of one lemon (organic)
  • 120 almonds
  • OPTIONAL: a sprinkling of sugar over the tops before they are baked.

Instruction

  • Preheat the oven to 325° F (160°C). Position the oven rack in the center.
  • Line 2 baking sheets with parchment paper.
  • In a large mixing bowl, combine the almond flour with the sugar.
  • In a medium bowl, whisk the eggs with the almond extract, Sambuca and lemon zest.
  • Add this wet mixture to the dry mixture and start combining it with a large wooden spoon. Then, knead it gently together until the almond flour is no longer visible. 
  • Allow the dough to rest for 10-15 minutes.
  • With the help of a pastry bag and a large star tip, you can then pipe these almond cookies (round or long) directly on the baking sheets lined with parchment paper. You will notice that this is a very dense dough. If your plastic pastry bag splits at the seams, double up on the bag. Please refer to the video to see how this is done.
  • You can also use a small cookie scoop (about 1½ inches in diameter) to shape the cookies. Scoop the dough, scrape against the side of the bowl to get a flat surface and release the ball of dough on the parchment-lined baking sheet. That’s it. 
  • Gently press an almond in the tip of the cookie. Sprinkle tops with granulated sugar (optional).
  • Bake for about 20-24 minutes or until the bottom is golden brown.
  • If desired, switch to broil at the last minute to get golden tops. Watch them carefully as they darken very quickly.
  • Repeat with the rest of the dough.
  • Allow to cool slightly then transfer cookies to a wire rack to cool completely.