Ingredients
Method
- Preheat oven to 350℉
- Toast your almonds if they are not already. If your almonds are whole, roughly chop them.
- In a mixing bowl, roughly mix the chopped almonds, all-purpose flour, sugar, baking soda, ground nutmeg, ground clove, and ground cinnamon.
- Zest an orange over the bowl and mix again. Drop in the lemon peel. Mix a little.
- To be conservative, add about 80ml of water and mix. Then slowly add more to get a very sticky dough. See photos for reference.
- I recommend using a silicone baking mat for this part. Divide the dough into 12 equal portions. Then roll out into a log and join the two ends to form a circle. Try to aim for a cookie about 4 inches across.
- Place these on a baking pan lined with parchment paper and brush with a beaten egg (AKA egg wash).
- Bake in the oven at 350℉ for 20-30 minutes until cookies start to brown. Add more baking time if you want crisper cookies.
- Remove fro the oven and let cool before serving.
Notes
Traditionally, these cookies are supposed to be crunchy on the outside and soft on the inside. When I made these, I baked for 30 minutes and they ended up soft. Still tasty though!
To modify the consistency, you can bake for longer or adjust the amount of water.