Ingredients:

  • 3 cups (300g) finely ground blanched almond flour
  • 0.75 cup (150g) granulated sugar
  • 2 large egg whites, room temperature
  • 1 tsp almond extract
  • 0.5 tsp vanilla bean paste
  • 0.25 tsp fine sea salt
  • 1 tbsp lemon zest
  • 0.5 cup (60g) powdered sugar
  • 20 whole blanched almonds

Instructions:

  1. Combine the almond flour, granulated sugar, and sea salt in a large bowl.
  2. Rub the lemon zest into the dry mixture with your fingertips until the fragrance is released and the sugar looks damp.
  3. In a separate clean bowl, beat the egg whites, almond extract, and vanilla bean paste. Continue until they form soft, foamy peaks.
  4. Add the wet mixture to the dry. Use a spatula to fold until a thick, slightly tacky dough forms.
  5. Scoop about 1 tablespoon of dough and roll it between your palms until it forms a smooth, round ball.
  6. Roll each ball in the 0.5 cup of powdered sugar. Make sure the coating is heavy and even.
  7. Place on the baking sheet and press one whole blanched almond into the center of each ball.
  8. Slide into the oven for 15 minutes. Bake until the edges are firm and the tops show pale, delicate cracks.
  9. Let them sit on the pan for 10 minutes before moving to a wire rack. The cookies will firm up significantly as they cool.