2 1/2cupsblanched almondssee notes below for blanching your own
1 3/4cupspowdered sugar
lemon zestfrom half a lemon
1 1/2teaspoonpure almond extract
seeds from 1 vanilla bean
egg whitesfrom 2 large eggs
powdered sugar for dustingapproximately 1 cup
Instructions
Preparing The Cookie Dough
In a food processor, pulse together the blanched almonds with 3/4 cups of the powdered sugar until fine in texture.
Add in the remaining sugar, lemon zest, almond extract, the vanilla bean seeds and pulse together until very fine. Set aside.
In a small bowl, beat the egg whites with a fork just until foamy.
Add the beaten egg whites to the almond mixture, 1 teaspoon at a time while stirring just until you've achieved a stiff dough.
Transfer the dough onto your work surface and divide it into 2 equal portions.
Dust your hands and a flat work surface with a little powdered sugar and roll out the cookie dough into a log about one inch and a half in diameter. (work with one portion at a time)
Wrap with cling wrap and refrigerate for 8 hours or overnight.
When Ready To Bake
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper and set aside.
Slice each cookie log into 12 equal portions and roll each into a ball. ( you should have 24 dough balls)
One at a time, slightly flatten each ball between the palms of your hands while forming into an oval shape.
Place the shaped cookies onto the prepared baking sheets while spacing them 2 inches apart.
Dust generously with powdered sugar.
Bake one sheet at a time in the preheated oven for about 12 to 15 minutes or until the sides are pale golden in colour.
Take care not to over bake them. They should look dry and not overly dark.
Allow to cool completely before removing from the baking sheet as these cookies are very soft and fragile when removed from the oven.
Enjoy with your favourite sweet wine or Vin Santo.
They keep well for up to a week at room temperature sealed in an air tight container.
Notes
Blanching AlmondsPlace the almonds in a pot of boiling water and allow to simmer for about 60 to 70 seconds. The almonds will start to rise and bob on the surface. The skin will have a shrivelled up appearance.Drain the almonds and run under cold water then pat dry with a clean dish towel.One at a time, gently press on the almond between your thumb and index finger to release the nut from its skin.Allow the blanched almonds to dry at room temperature, on a clean dish towel, before proceeding with the recipe. This can also be done overnight.If you're pressed for time you can dry the almonds in a low heated oven for 5 minutes or so.