Prepare the almonds.If using whole almonds, place them in a food processor and pulse until you get a fine, sandy texture. Avoid continuous blending, or the almonds will release their oils and turn into paste.
Whip the egg whites.In a clean bowl, whisk the egg whites until they form soft peaks — they should be airy but not stiff.
Combine the ingredients.Gently fold the sugar and the ground almonds (or almond flour) into the egg whites. Mix just until the dough comes together — it will be soft and slightly sticky.
Shape your cookies. Using your hands, make small balls of dough and lie them on a baking tray, lined with parchment paper: I like to make a round ball and imprint my thumb in the center, like for thumbprint cookies Chill for about 30 mins – 1 hour or more. In the meanwhile, preheat the oven to 170°C (340°F).
Bake for about 15 minutes, until the cookies are lightly golden on the outside but still soft inside. Once ready, add one whole almond in the center as decoration.
Cool and enjoy.
