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  • For the cookie dough:
  • 3 cups (290g) blanched almond powder, (see Notes)
  • 1 cup (200g) sugar
  • 3 large egg whites, at room temperature
  • pinch of salt
  • 3 tablespoons smooth apricot jam
  • a few drops of pure almond extract
  • For finishing the cookies:
  • 1 large egg white
  • 1 1/2 – 2 cups (120-160g) sliced almonds, blanched or unblanched
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