Add the almonds into a food processor and run on a low speed for 20 to 30 seconds, or until the almonds are finely chopped, almost powder like

Transfer the almond mixture into a large bowl, add in 1 cup powdered sugar and mix together

Crack 1 egg at room temperature into a bowl and separate the yolk from the egg white. transfer the yolk into another bowl, whisk the egg whites for about 15 seconds and then the egg yolk

Add the whisked egg whites into the bowl with the almonds & sugar and mix together, once you end up with a crumbly texture, get in there with your hands and push down on the mixture and fold it together, continue to do this until you end up with a smooth compact paste, then shape into a ball

Grab a spoonful of the mixture and shape into the form of a cookie, I used a chicken nugget design, making sure the thickness is about ¼ inch (.625 cm) thick, as you finish each cookie, transfer into a baking tray lined with parchment paper, making sure they´re all in a single layer and evenly spaced out

Then cut 3 slits on each cookie, not too deep, and brush the whisked egg yolk over the cookies

Add into a preheated oven, bake + broil (bottom + top heat) option 200 C - 390 F

After 9 to 10 minutes remove the cookies from the oven and let them rest for a couple of minutes, then sprinke with powdered sugar on top and serve, enjoy!