Ingredients
The following ingredients have 4 Servings
- 200 g ground almonds
- 180 g sugar
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 large egg whites
- 1/2 teaspoon vanilla extract or half vanilla bean
- 25 whole blanched almonds
- Rice paper for baking (or parchment paper)
Instruction
- In a large bowl, fold in all the ingredients and mix until evenly combined.
- Shape small amounts into tiny balls with the help of your hands.
- Flatten up the surface by lightly pressing each ball with your thumb.
- Arrange the cookies on a tray covered with rice paper or parchment paper.
- Top each cookies with a whole blanched almond.
- Bake in a preheated oven to 170°C/350°F for 10-12 minutes, or until golden and crisp on the outside but still slightly chewy inside. If you like them more crunchy, bake them for 5 minutes longer.
- Remove the baking tray from the oven and transfer the cookies on a cooling rack. Allow to cool slightly, then serve.
