Almond Cookies\ Orna and Ella- The Cookbook, by Orna Agmon, Ella Shine & Einav Berman (makes 40 cookies)
125 gr. butter, cut into small pieces
zest from 1 lemon
1\2 cup (100 gr.) sugar
1\2 teaspoon vanilla extract
1 cup minus 1 tablespoon (125 gr.) flour
1\3 cup (50 gr.) finely ground almonds
2 egg whites, slightly whipped
1 1\2 cups (150 gr.) sliced almonds
In a bowl, Mix the butter, lemon zest, sugar and vanilla extract until combined.
Add the flour and the almonds and mix just until getting a dough.
Cover, and chill in the fridge for an hour.
Preheat the oven to 170 degrees C.
Line a baking tray with parchment paper.
Form a 4 cm long and 1 cm diameter rolls from the chilled dough.
Dip each roll in the egg whites, and then in the sliced almonds.
Gently press the almonds to the cookie rolls.
Place cookies on the baking tray, and chill for at least 20 minutes.
Bake for 15-20 minutes, until the cookies are golden. Keep in an airtight container.