100gr almond

15gr bitter almond (or essence)

3 table spoon sugar

vanilla extract

1 white egg

1 lemon (zest)

powdered sugar

 

Put the almonds (sweet and bitter) in a small food processor with the sugar, blend as finely as you can get them. Transfer the mixture in a bowl and add the lemon zest, the vanilla and the white of the egg. Using an electric hand-held whisk mix it well.

Dampen your hands with a little water, take about half a dessertspoon of the mixture at a time and roll into balls and flatten lightly. Add the powered sugar. Place the cookies on a baking sheet covered with baking paper. Bake (160° low fire) for 10-12 minutes until lightly golden.

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Chiara Tomassetti

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