and they are perfect!
• 1 cup (142 grams; 5 ounces) toasted unblanched almonds*
• 1 1/2 cups (300 grams; 3 1/2 ounces) granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon kosher salt
• 2 large eggs
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon almond extract
• 1 1/4 cups (150 grams; 5 3/8 ounces) all-purpose flour
1.Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
2.Pulse the almonds in a food processor until they are finely ground (but not until they have turned into almond butter!). Set aside.
3.In the bowl of a stand mixer, blend the sugar, baking powder, and salt on low speed.
4.Beat in the eggs, one at a time, then the lemon juice and almond extract.
5.Add the flour and ground almonds.
6.Beat on medium-low speed until the dough's texture is soft and sticky but elastic, about 3-4 minutes.
7.Transfer the dough to a floured work surface and mold the dough into a ball.
8.Tear off a piece of dough roughly the size of a baseball. Keep the rest of the dough covered with a damp kitchen towel while you are forming the cookies so that it doesn’t dry out.
9.Use your hands to roll the piece of dough out into a thin rope about 1/2 inch wide and 24 inches long.
10.Cut the rope into 3-inch-long pieces with a knife or bench scraper. You should get about 8 pieces per rope.
11.Place the cookies about 2 inches apart on the prepared baking sheets.
12.Bake until the cookies are golden and fragrant, about 15-20 minutes.
13.Let the cookies rest on the baking sheet for a few minutes to firm up before transferring to a wire rack to cool completely.
14.Repeat with the rest of the dough.
15.The cookies will last a while in an airtight container, though remember that a hard texture is desired and that they will become wonderfully chewy when dunked in a cup of coffee or vin santo.
*To toast the almonds, preheat the oven to 350 degrees F.
Spread the almonds on a baking sheet and put the sheet in the oven for 8 minutes, or until almonds are starting to become fragrant and just lightly brown.
Watch them carefully, since they will continue to cook as they cool.