WARM AND SWEET

These are delicate, crunchy and full of almond flavor.

MAKE AHEAD: The cookies can be stored in an airtight container at room temperature for up to 1 week.

Adapted from “Italian Cooking School Desserts,” from the Silver Spoon Kitchen (Phaidon, 2015).

Preheat the oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper or silicone liners.

Whisk together the flour and 1 teaspoon of the cinnamon in a mixing bowl. Chop 1 ½ cups of the almonds, then add them to the bowl along with 1 cup of the superfine sugar and all the orange zest, mixing until well incorporated.

Turn the mixture out onto a clean work surface; make a well in the center and break the eggs into it. Use a fork to beat them lightly, then add the baking powder and squeeze in the lemon juice, mixing in more of the dry ingredients until they are all combined to form a slightly sticky, thick dough.

Whisk together the remaining ½ cup of superfine sugar and 3 tablespoons of cinnamon in a medium bowl. Cut each of the remaining ⅔ cup of almonds in half.

Divide the dough into 35 equal portions; roll each one into a ball, then coat in the cinnamon sugar, spacing them at least 1 inch apart on the baking sheets. Gently press a toasted almond half in the center of each one. Bake one sheet at a time for about 10 minutes or until golden brown. Transfer the cookies to a wire rack to cool completely; repeat to bake the remaining cookies.

NOTE: Toast the almonds in a 325-degree oven for 10 to 12 minutes or until fragrant and lightly browned. Cool completely before chopping.