- 10 ounces almond paste (or apricot kernel paste) broken into pebble-size pieces
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 1 large egg white
- 1 teaspoon lemon oil (or extract)
- 2 teaspoons finely grated lemon zest
- A dot of yellow paste food coloring (optional)
- 1 cup sliced almonds (optional) or
- Confectioners’ sugar (optional)
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine all of the ingredients except the almonds or confectioners’ sugar, if using, and mix on low speed until blended.
- Increase the speed to medium and mix for 2 minutes to make a sticky dough.
- Roll the dough into 1-inch balls. Press them into the sliced almonds or roll in confectioners’ sugar, if using. Place the cookies on a lined baking sheet, spacing them 2 inches apart. Using your fingers, slightly flatten the tops of the cookies.
- Bake the cookies for 12 to 15 minutes, or until lightly browned. Remove the baking sheet from the oven. Let the cookies cool on the parchment paper for easiest removal.
- When the cookies are cool, use a metal spatula to loosen them from the parchment paper.
- Store in an airtight container.