Makroot A Looz (Almond Sweets)

This is a delicious traditional Algerian cookie, mostly served for special occasions.
There are many variations of Makroots or Makroods. In general they are cut in diamond shape and can be made of semolina dough stuffed with either almond meal or date paste.
This flourless version is made of thinly ground almonds, sugar, lemon zest and eggs. Its texture resembles that of marzipan all covered with bright icing sugar. It is a must-have wedding cookie.
Typically they are about one inch thick and 3 inches long , but I prefer a smaller size.
I like to make to make them at least once a year during the holidays, not only because my family loves them but because they are so easy and quick to make. 
The recipe I am providing is slightly different from the traditional one. It is tailored to my own taste.
If stored in a well sealed container, these cookies will keep for few weeks. 

Ingredients
3 cups almond meal
3/4 cup granulated sugar
1 egg white (with yolk reserved)
Zest and juice of 2 lemons
3 cups icing sugar
2-3 tablespoons cornstarch

Directions

1. Pre-heat the oven at 350 degF
2. Mix the almonds, granulated sugar and lemon zest in a bowl
3. Make a well and add the egg white. Mix with a spoon or fork. The almond dough should hold well together (not too dry, not too runny.) If you find that it still breaks apart, then add 1 teaspoon of egg yolk at a time
4. Separate the dough in 2 or 3 portions (whatever is easy for you to work with).
5. Sprinkle work surface with cornstarch so the dough doesn't stick to your working surface. Roll out each piece into a ¾ inch thick rope and press gently with your palm. Cut in a diamond shape.
6. Finish shaping the diamonds one by one by hand, pressing the edges and place on a cookie sheet lined with parchment paper.
7. Bake 12-14 minutes. Let cool completely.
8. Prepare three bowls that are wide enough to dip the cookies easily.
9. Pour the lemon juice in bowl #1. Separate the confectioner’s sugar into bowls #2 and #3. This is because the first sugar bowl will get lumpy after the first dipping. To have a nice white finish, you have to dip it into a dry batch.
10. Lightly dip each cookie in the lemon juice (#1) then toss into the icing sugar (#2). Coat well and pat to remove the excess.
11. Place on a cookie sheet and repeat the operation for all the cookies.
12. Coat a second time with the icing sugar in bowl #3 to get a nice snow white color.
13. Place on the cookie sheet and let dry.

Variations

1. You may replace the lemon juice with orange blossom water or homemade syrup.