These traditional Italian almond cookies are perfect for casual holiday snacking
  1. Use a food processor to finely grind the almonds.
  2. Add the almond paste to a stand mixer fitted with the paddle attachment. Beat on medium-low speed until broken up (~30 seconds).
  3. Add the ground almonds and mix until smooth.
  4. Add the egg white and turn the speed up to medium. Mix for 2 minutes. At this point the dough should come together and be pretty stiff. Add the vanilla, lemon zest, baking powder, and salt. Mix until just incorporated.
  5. Divide the dough into for equal portions and roll each into a ball. Lightly flour your work surface (use almond flour if keeping gluten-free). Using your finger tips, lightly roll out each ball into a log, about 1 inch in diameter. Wrap each log in plastic wrap and refrigerate until firm, about 1 hour.
  6. Preheat the oven to 300° F. Line two baking sheets with parchment paper. Remove the logs of dough from the refrigerator and slice into 1/2 inch thick rounds. Arrange on the baking sheets, keeping at least an inch between each cookie. Place the cookies in the oven and bake for about 15-20 minutes, or until golden, rotating the pans halfway through. Transfer the baking sheets to a wire rack to cool. Dust with powdered sugar, and serve! Cookies can be stored at room temperature in an airtight container for up to a week. Any extra dough can be frozen for up to a month.