I found this recipe, from the reliable guide to all things Jewish cuisine, Joan Nathan, in the New York Times cooking section. After a very flavorful meal, I thought they were fine but a little boring. But then they really grew on me and now I quite like them and think it is a recipe to keep.
I might like them with orange zest and dipped in chocolate!
Lemon Almond Macaroons
2 c whole blanched almonds, plus about 30 almonds for decoration
**I used 10 oz almond meal instead
1 c granulated sugar
1 large egg
finely grated zest of 1 lemon
If you are using whole almonds, process very finely. Add 3/4 c sugar (I spazzed and added 1 c), the egg, lemon zest, and salt to taste, and make a cohesive dough. It will be very firm. Wrap and refrigerate overnight.
Preheat oven to 350 F. Cover a baking sheet with parchment paper or use a nonstick liner. Place remaining 1/4 c sugar in a small bowl (I used yellow decoration sugar, but I don't love the texture. I might try finely chopped unblanched almonds).
Scoop pieces of dough "about the size of a walnut," roll them into balls, and then into sugar. Gently press an almond point first into the top of each cookie. Arrange one inch apart on baking sheet (they don't really spread, so you could fit a lot on a sheet).
Bake until cookies have the barest hint of color but still remain (quite!) soft, 8-10 minutes. Cookies must be soft when removed from oven to avoid excess hardening when they cool.