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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is my mom's recipe and we haven't met a single person who doesn't love them! They also freeze really well. Ingredients:
4 cups almonds, ground |
2 eggs |
1 1/2 cups sugar |
1 teaspoon espresso, instant |
1 teaspoon cocoa |
1/2 teaspoon almond extract |
1/2 cup sugar |
60 blanched almonds (optional) |
1 teaspoon lemon rind |
Directions:
1. Preheat oven to 350°F Lightly grease cookie sheets.
2. Using an electric stand mixer, beat eggs and 1 1/2 cups of sugar for a couple of minutes until you see a considerable increase in volume. Add the lemon rind, espresso, cocoa and almond extract. Slowly add the ground almonds until blended.
3. Roll the dough into 1 balls. Pour remaining 1/2 cup of sugar into a small flat dish. Roll the formed balls in the sugar and place on cookie sheets about 2 apart. If using the blanched almonds, press one almond per cookie in the center.
4. Bake in the preheated oven for 10-12 minutes or until lightly browned. Remove and cool on a rack.
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