Almonds: I buy nonpareil because they are easily available and the best if you want to remove the skins. But you can use Marcona or any other you like.Powdered sugar: the amount is small but necessary for these cookies' melt-in-your-mouth quality. Using granulated sugar will not give the same results.Test run: I always recommend baking a few cookies first to check the temperature and baking time. All ovens are different, and the dough's temperature is also a variable, so you might need more o...
