• For the dough, pulse the almonds in a food processor until they are the consistency of coarse sugar (not a fine flour consistency).
• Pour the processed almonds into a large mixing bowl, add the egg whites and confectioners’ sugar, and mix well.
• Cover the dough, and refrigerate it for at least 30 minutes.
• Preheat the oven to 300 degrees F, and line baking sheets with parchment paper.
• Roll 1-ounce portions of dough into 36 balls.For topping the cookies, roll the balls in the confectioners’ sugar. Dip one almond in egg white and stick it in the center of a cookie. Repeat with the remaining almonds. The cookies will not spread out on the baking sheet as they bake, so you don’t need to space them out too much.

Baking

• Bake the cookies for 14 to 16 minutes, or until they are lightly browned at the edges. They will be very soft when they come out of the oven, but as they cool, they will begin to hold their shape better. You can bake them a bit longer if you prefer a crispier cookie, but traditionally they are very soft.
• If you like, spray the cookies with the rose water and sprinkle them with more confectioners’ sugar.