Nature’s Emporium (our local health food store) makes cookies that are similar to this. It took us a while to figure out the ingredient proportions, but I think we’ve finally got it!
• 2 cups sliced almonds
• ½ cup whole almonds
• 2 cups almond meal/flour
• Zest of 2 lemons, finely chopped
• 1 cup pure maple syrup
Place sliced and whole almonds on a cookie sheet and toast at 350ºF for 15 minutes or until browned. Watch them carefully—they burn easily.
Remove from oven and allow to cool. Separate the whole almonds from the sliced almonds and set aside. Grind sliced almonds in a spice grinder or food processor.
In a medium bowl, add ground almonds, almond meal/flour, lemon zest, and maple syrup and mix until blended well.
Using two spoons (dough is too sticky to work with hands), form small balls and place them about 2” apart on a parchment-lined cookie sheet.
Press a toasted whole almond into the centre of each ball and bake at 350ºF for 15 to 20 minutes. Cookies are done when the edges are just starting to turn brown. Remove from oven and let rest on the cookie sheet before removing them to a wire rack to cool completely.
Makes about three dozen cookies.