Ingredients
Scale
- 3 cups almonds (with skins), plus an additional 36 whole almonds
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. almond extract
- 2 cups of confectioner’s sugar, spread on a plate (for rolling)
Instructions
- Preheat the oven to 350 degrees
- Line three baking sheets with parchment paper.
- Using a food processor, pulse the 3 cups of almonds until they are finely ground.
- In a separate bowl, beat eggs, sugar, and almond extract.
- Add the ground nuts and gently fold them together until you have a moist mixture that you can form into balls.
- Using a teaspoon, scoop up the batter and form balls, and then roll them in the confectioner’s sugar.
- Place the balls at least an inch apart on the greased baking sheet.
- Prior to baking, press one almond into each ball.
- Bake for 15 minutes or until the cookies are golden in color and firm to the touch.
- Let them cool before removing them from the baking sheets.