Joan Nathan's Almond Lemon Macaroons.

You can have Joan Nathan's Almond Lemon Macaroons using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Joan Nathan's Almond Lemon Macaroons

  1. You need 2 cups of whole blanched almonds plus about 30 for decoration.
  2. Prepare 1 cup of granulated sugar.
  3. Prepare 1 of large egg.
  4. You need of Finely grated zest of one lemon.

Joan Nathan's Almond Lemon Macaroons instructions

  1. Using. Food processor equipped with a metal blade, grind two cups,almonds very finely. Add 2/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours..
  2. Preheat oven to 350 degrees. Line a baking sheet with parchment pape or a nonstick liner. Place remaining 1/4 cup sugar in a,small bowl..
  3. Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press a almond point first into top half of each cookie, so that half the almond can be seen. Arrange cookies one half inch apart on baking sheet..
  4. Bake until cookies have barest hint of color but still remain soft, 8-10 minutes. Cookies must be soft when removed from oven to avoid excess hardening when they cool. Cool completely, and store in an airtight container..