The cookies can be kept in an airtight container for up to 3 days.
This recipe calls for toasted almonds, which have a richer flavor than raw almonds. To toast, spread the almonds on a parchment-lined baking sheet and toast in a preheated 350° oven for 8 minutes, or until fragrant. Let the almonds cool thoroughly before proceeding. When processing nuts to a powder, it's best to mix them with a little sugar or flour (about 1 tablespoon per cup of nuts), which absorb the nut oils and prevent the mixture from becoming pasty.