Ingredients
1 cup almonds, blanched (plus more for garnish)
1 cup sugar, divided
12 cup vegetable oil
1 lemon, zest of, plus
1 teaspoon lemon juice
5 large egg whites
1 cup flour, sifted
1 teaspoon ground cardamom
Method
Sources
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RecipeNLG
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RecipeNLG
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Preheat oven to 425F Line 2 cookie sheets with parchment paper, or spray with cooking spray. Using a food processor, finely grind 1 cup almonds with 1 tablespoon sugar. In a large bowl, beat the remaining sugar, the oil, lemon zest, and lemon juice until a soft paste forms. In a separate bowl, beat the egg whites until foamy and thick. Add this to the lemon-sugar mixture and beat for 20 seconds. Fold in flour, cardamom, and ground almond mixture until smooth. Drop rounded tablespoons of batter onto the cookie sheets, leaving about 2 inches space between each. Top each with an almond. Bake until edges are lightly golden, about 10 to 12 minutes. Using a spatula, immediately transfer cookies to a wire rack to cool.