Preheat your oven on 180'C/350'F and line a flat baking tray with baking paper.
Place the Almond Meal in a large mixing bowl and sift in the Icing Sugar. Mix together.
Whisk the Eggs in a separate bowl then add them to the dry ingredients.
Mix all the ingredients together using a whisk or a spatula until you get a thick, slightly sticky paste.
With a small Ice Cream Scoop, pick up small chunks of dough and roll them between your hands to create small balls. Place them on the baking tray then slightly flatten them with your fingers (see note 1).
Optional: place a raw almond in the middle of each cookie.
Bake for about 15 minutes or until slightly golden. Place on a cooling rack to cool down completely.
Video
Notes
Using the Ice Cream Scoop is optional but helps to create evenly sized cookies. If the dough seems to be too sticky or wet to create a ball, mix in a little bit more Almond Meal.