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Parve
Easy
8 Servings
Allergens 
45 Minutes
Diets
Yield: 24-30 cookies
10 ounces blanched almonds, lightly toasted (about 1 and 3/4 cups)
3/4 cup granulated sugar
1/4 cup confectioners’ sugar, (store-bought, such as Gefen or homemade —see note)
3/4 teaspoon Haddar Kosher Salt
2 large egg whites, room temperature
1 and 1/2 tablespoons Gefen Lemon Juice
1/2 cup sugar
1 cup confectioners’ sugar, such as Gefen
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper or silicone mats.
In the bowl of a food processor, combine almonds and granulated sugar; pulse until almonds are finely ground, stopping to scrape sides of bowl.
Add confectioners’ sugar and salt, and pulse until combined.
Add egg whites, one at a time, pulsing until combined after each addition.
Add lemon juice and pulse just until a dough forms.
In a small wide bowl, place granulated sugar. In another small wide bowl, place confectioners’ sugar.
Scoop dough by tablespoonfuls, and roll into balls. Roll dough balls in granulated sugar; roll in confectioners’ sugar. Place one to one and a half inches apart on prepared pans.
Bake, one batch at a time, until tops are cracked, bottoms are golden, and edges are set but still give slightly when pressed, 20 minutes, rotating pan halfway through baking. Let cool on pan for five minutes. Remove from pan and let cool completely on wire racks.
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