Very little wheat is grown in Alicante, Spain, but almond trees abound, so a number of traditional desserts in the region use ground almonds in place of—or to supplement—precious flour. The almond base gives these flourless cookies a wonderfully nutty flavor.
Cooking Light DECEMBER 2011
1. Preheat oven to 350°.
2. Place 2 cups almonds in a food processor; process until finely ground. Add sugar, lemon rind, salt, and egg; pulse 10 times or until dough forms a ball.
3. Shape dough into 24 balls, about 1 tablespoon each. Place 1 inch apart on baking sheets coated with cooking spray. Sprinkle evenly with cinnamon. Gently press one whole almond into the center of each dough ball. Bake at 350° for 16 minutes or until edges are golden brown. Cool 5 minutes on pans. Remove from pans; cool on wire racks.
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