15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)
The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days. The amount of confectioners' sugar is correct in this recipe. The voice over on the video is incorrect. Use 1/2 cup with the almonds and 1 3/4 cups with the egg whites.