Ingredients

• 4 cups Almond Flour
• 1 tsp Baking Powder
• 1 cup Granulated Sugar
• 1 cup Powdered Sugar
• 3 Egg Whites from large eggs
• Salt pinch
• 3 Tbsp Apricot Jam
• 1 tsp Vanilla Extract

• 1 Egg White large
• 1 1/2 cups Sliced Almonds

Instructions

1. Preheat oven to 325°F.
2. In a large bowl combine the almond flour, baking powder, and sugars.
3. In a smaller separate bowl place the egg whites. Add a pinch of salt and beat until soft peaks are achieved.
4. Fold the beaten egg whites into the almond flour mixture along with the apricot jam and the vanilla extract.
5. Work the dough into a smooth ball.
6. Prepare a small bowl with the egg white and mix with a fork.
7. Prepare another plate with the sliced almonds.
8. Pinch pieces of the dough and shape them into finger-shaped cookies.
9. Dip each cookie into the egg white and then roll each cookie in the sliced almonds.
10. Prepare the baking sheets with parchment paper.
11. Space the cookies evenly on the prepared baking sheet, leaving room for the cookies to expand and take on a shape of their own. This makes the cookies both rustic looking and beautiful.
12. Bake 25-30 minutes until a golden color is achieved.
13. Rotate the baking sheets in the oven, turning them at least once during the baking process so the cookies bake evenly.