Small lemon almond biscuit
It all depends on the size you're going to make, so the recipe will yield between 25-30 cookies.
3 1/4 cups (320g) almond flour
2 cups (200g) of icing sugar
1 lemon zest
2 large eggs or 3 small ones
1/2 cup (50g) of icing sugar to form the ball.
Bake in the oven at 350°F

In a large bowl, combine the almond flour and powdered sugar, add the lemon zest, and mix well again. In a small bowl, lightly beat the egg and add it to the mixture. Using a tablespoon, scoop a portion of the dough and roll it in the powdered sugar, then shape it into a ball in the palm of your hand.

It's a little sticky, but if you dip a portion directly into the icing sugar, it will be easier to shape. Place them on a baking sheet lined with parchment paper. Sprinkle a little more icing sugar over them and bake for 10 to 12 minutes for soft cookies, or 14 to 15 minutes for cookies that are crisp on the outside and chewy on the inside. I opted for 10-12 minutes; they were just perfect.

Transfer them to a wire rack to cool and dust with powdered sugar if desired. They can be stored in an airtight container for up to 1 month!