Baking Procedure

• Get one cup of almonds and put them in a food processor. Put the processor in a high-speed mode to make the almonds to a fine powder form.
• Get a mixing bowl, beat the butter (or optional margarine) until it is of a fluffy consistency. Add the sugar variants and beat again until they are all evenly incorporated. Put in the egg whites and vanilla, and then beat again. Lastly, add the flour and almond powder and beat until you have acquired sticky dough.
• Flour a flat surface and put the dough over it. Flour your hands, too, and knead the dough for around 5 minutes or until you get a smooth dough.
• Get your cookie sheet and line it with non-stick baking paper.
• Break off a piece of dough in the size of a walnut and roll it between your palms, making a small ball.
• Roll the half sphere of the ball over the granulated sugar. Flip over the ball, making sure that the sugared part is right on top. Get a fork and gently press down the tines onto the ball to make it flat.
• Align the dough pieces (or cookies) along with the cookie sheet with the paper lining. Observe a half-inch space between cookies.
• Now, get your whole almonds and press one almond at the centre of each cookie.
• Bake the cookies in a 175-degree Celsius heat (or approximately 350-degree Fahrenheit) for about 15 minutes or until slightly brown.
• Get the cookies out of the oven and let them cool a bit before serving alongside tea or coffee.
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