These almond cookies differ a little from the more common almond macaroons, since they use the whole egg rather than just the egg whites. A bit more substantial and another way to enjoy a gluten-free cookie.
2 cups of whole blanched or slivered almonds 30 whole almonds for decoration - optional 1 cup granulated or Demerara (larger crystals) sugar, divided 1 large egg Finely grated zest of one lemon
In a food processor, process the almonds until they are finely ground. Add 3/4 cup of sugar, the egg, and lemon zest to the processor and pulse until it makes a cohesive dough. Refrigerate for at least 12 hours. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place remaining 1/4 cup sugar in a small bowl. Pinching off pieces of dough about the size of a walnut, roll them into balls and then into the sugar. Gently press an almond into the top if desired. Arrange cookies one inch apart on the baking sheet and bake until cookies have barest hint of color but still remain soft to touch, about 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess harding when they cool. )