Prep time 10 mins
Cooking time 16 mins
Total time 26 mins
2 cups blanched slivered almonds
⅔ cup sugar
1 large egg
Zest from 1 lemon
⅛ teaspoon salt
22 roasted salted almonds to top cookies
Preheat oven to 180ºc. Lightly oil a baking tray.
Put the almonds into the bowl of a food processor fitted with the chopping blade. Process for 15-20 seconds or until they are finely ground.
Add the sugar, egg, lemon and salt to the bowl and pulse 20-25 times, until the mixture becomes sticky and holds together.
Make approximately 22 dough balls. Pull out about a tablespoon of dough at a time. Squeeze it and roll it.
Spread balls out evenly on prepared baking tray.
Press a whole roasted almond down into each cookie.
Bake in the centre of the oven for 16 minutes.
Cool cookies on tray for 5 minutes. Transfer to wire rack to cool completely.
Store in an airtight container for up to 3 days