Nonna Romana Sciddurlo’s Glazed Almond S Cookies from Cooking with Nonna: A Year of Italian Holidays by Rossella Rago

Ingredients

• Nonstick baking spray, for preparing the baking sheet
• 4¾ cups (570 g) all-purpose or 00 flour, plus more for dusting
• 2 teaspoons baking powder
• 1½ cups (218 g) blanched almonds
• 6 large eggs, divided
• 1 cup (200 g) granulated sugar
• ¾ cup (180 ml) olive oil
• Zest of 1 lemon
• 2 cups (240 g) confectioners’ sugar
• 2 tablespoons (30 ml) whole milk
• 1 tablespoon (15 ml) almond extract
• ½ teaspoon vanilla extract
• Sprinkles, for decorating