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Ingredients
- 1 pkt Sliced almonds - (2.25 ounce) (1/2 c.)
- 1/2 tsp Freshly grated lemon peel (yellow rind of 1/2 lemon)
- 4 x Egg whites
- 1 c. Granulated sugar
- 1/4 tsp Almond extract
- 5 1/2 c. All-purpose flour
- 1/2 tsp Baking pwdr
Directions
- Preheat oven to 350 degrees. Toast almonds on a cookie sheet till golden brown, about 6 min. Let cold slightly. Turn off oven; set nuts aside.
- Combine lemon peel, egg whites and sugar in a large mixing bowl. With an electric mixer, beat mix on high speed for 2 min, till it is white, frothy and the sugar has dissolved. Stir in almonds, almond extract, flour and baking pwdr. Cover bowl with plastic wrap; chill till well chilled.
- Heat oven to 350 degrees. Lightly coat a baking sheet with nonstick cooking spray or possibly line with parchment paper.
- Lightly flour your hands and roll small pcs of dough into 3-inch logs. Fold the tips of each log back to create bulges at both ends. Press in the center of each bulge to make an indentation - like the ends of a leg bone.
- Place the cookies about 2 inches apart on prepared baking sheet. Bake for 18 to 20 min, till golden brown. Remove from baking sheet; let cold completely on a rack.
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