Almond Lemon Cookies
- 500 g almond paste
- 1 tablespoon lemon zest
- 14 cup lemon juice
- 1 egg white
- powdered sugar, for rolling
- Combine almond paste, lemon zest, lemon juice and egg white in a food processor.
- Blend until smooth.
- Drop by spoonfuls into powdered sugar and toss to coat.
- Place on baking sheet lined with parchment paper.
- Let rest about 1 hour.
- Bake at 350F or 175C until golden brown.
- Let cool and enjoy.
- Freeze well and last forever.