Resepi Mexican Almond Cookies

2 cups all-purpose flour
1 1/2 cups cornmeal
2 1/4 cups sugar
1 1/3 cups blanched almonds, toasted and ground
14 ounces butter, softened
6 egg yolks
50 blanched almonds or raisins (some for optional topping)

For topping (French Meringue):
4 egg whites
3/4 cup confectioner's sugar, sifted

Beat the egg whites until stiff and gradually fold in the confectioner's sugar.

- Preheat oven to 350°F.

- Sift the flour and cornmeal onto the counter or into a bowl. Make a well in the center and add the sugar, ground almonds, butter and egg yolks. Knead all the ingredients together to form a dough.

- Shape bits of dough into little balls and place on buttered baking sheets.

- Press an almond or raisin in the center of each ball and bake in preheated oven for 15 to 20 minutes until golden.

- Let cool then if you wish to use the meringue, top each cookie with a dollop of meringue and an almond or raisin.

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