Ingredients
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1 lemon
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1 1/2 cup whole almonds
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1 cup sugar
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1 egg
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1/2 tsp ground cardamom
Steps
1
Zest the lemon.
2
Grind the almonds in a food processor. Add 1 tablespoon zest, ¼ cup of the sugar, egg and ground cardamom and mix until a smooth dough forms.
3
Wrap the dough in plastic wrap and let rest for at least 8 hours in the refrigerator.
4
Preheat the oven to 400° F.
5
Divide the dough into 2 equal pieces and shape each piece into a short, thick cylinder.
6
Sprinkle the remaining sugar on a plate and roll the dough over the sugar until the roll is 6 inches long and 1 inch thick. Repeat with the other piece of dough.
7
Cut the roll into slices about ½ inch thick. Press both sides in the remaining sugar, set on a baking sheet lined with parchment paper, making sure there is space between each cookie (they will spread slightly as they bake).
8
Bake the cookies in the oven for 6 to 8 min or until the edges are golden brown. Let cool on a wire rack.
