Ingredients:

  • 300g super-fine blanched almond flour
  • 180g confectioners’ sugar
  • 2 large egg whites
  • 20g honey
  • 1 tsp almond extract
  • 0.5 tsp vanilla paste
  • 1 pinch salt
  • 1 tsp finely grated lemon zest
  • 24 whole blanched almonds
  • 0.25 cup extra confectioners' sugar for rolling

Instructions:

  1. Sift the almond flour and 180g of confectioners' sugar together into a large mixing bowl to remove all clumps. Stir in the lemon zest and salt.
  2. In a clean glass bowl, whip the room-temperature egg whites until soft peaks form. Gradually add the honey, almond extract, and vanilla paste, continuing to whip until the peaks are stiff, glossy, and hold their shape.
  3. Gently fold the dry almond mixture into the egg white meringue using a silicone spatula. Fold until a thick, tacky dough forms, being careful not to completely deflate the whites.
  4. Using a small cookie scoop, portion the dough into 1-tablespoon balls. Roll each ball in the extra confectioners' sugar until heavily coated.
  5. Place the balls on a parchment-lined baking sheet and press a whole blanched almond into the center of each, slightly flattening the cookie into an oval shape.
  6. Allow the cookies to rest uncovered at room temperature for 45 minutes to develop a dry skin; this ensures the characteristic crackle finish.
  7. Preheat oven to 325°F (160°C). Bake for 15 minutes or until the edges are just barely golden but the centers remain soft. Cool completely on the tray.