Sephardic Almond Cookies Recipe
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Sephardic Almond Cookies
Preheat oven to 300 degrees, with a rack in the middle.
Line 2 cookie sheets with waxed paper. Scoop out teaspoon-sized balls of dough and arrange on waxed paper, leaving about 2 inches between them. Flatten each slightly, using your palm.
Press almond on top of each, then brush with egg yolk mixture.
Bake until lightly golden, about 20 minutes. Cool on rack.
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