My almonds were roasted, so the cookies turned out darker and unroasted almond cookies comes out a light cream colour. Almonds blanch 5 minutes in boiling water, remove the skins and dry well. Grind the almonds with half the sugar. The second half of the sugar to grind into powder and set aside.

Beat egg whites until soft peaks form, gradually adding the powder. Gently mix with a spatula proteins in the almond flour, honey and zest. It's rather dense nut weight. On the baking paper on the reverse side to put the contours of an oval or diamond shapes and place the circles on these contours, leaving space between them (about 2 cm), because when baking cookies a few swells.

Leave cookies to rest for a day. The next day, heat the oven to 180 C and bake the cookies for about 15 minutes – top it should be covered with a thin crust, the inside does not harden. Cool cookies on wire rack. Sprinkle with powdered sugar (I sprinkled – I'm too sweet).

Inside of a cookie comes out tender, not dry.