These chewy almond cookies are hard to resist. Flavors of orange, fennel seeds work so well in this gluten-free cookies.
1. Do not over crowd the baking tray with cookies, leave 2-3 inches gap between the cookies. If required, bake in batches.[br]2. It is easier to measure the ingredients in grams rather than in cups for these cookies.[br]3. Try experimenting skipping the egg yolks in step 6. For me, skipping the egg yolks resulted in a crispier (on the outside) and still chewy on the inside cookies.[br]4. While storing the cookies, it is advisable that you separate the cookies using small pieces of parchment paper. This prevents them from sticking to each other.