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1
Preheat oven to 150C (or 300F).
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2
Place powdered sugar and egg whites in a mixing bowl and beat, using a whisk attachment on an electric mixer on high speed, until stiff (but not dry) peaks form- this may take while (up to 8 minutes- but may take less depending upon your mixer).
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3
Combine the lemon zest, the candied lemon peel, and the nuts, then gently fold in the egg whites mixture- do not overmix.
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4
Line a baking sheet with parchment paper, then set out the oblaten wafers.
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5
Place a 1 rounded Tbsp of cookie dough onto each oblaten in a mound.
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6
Bake about 20 minutes until light brown, in the center of the oven.
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7
If necessary, set a second (empty) cookie sheet in the rack directly above the cookies to help keep the tops from overbrowning.
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8
Remove from oven and let cool on wire racks.
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9
Melt chocolate in either a double boiler or in the microwave briefly until you can stir down the chocolate into a melted glaze (be careful not to burn if you use the microwave- chocolate tends to hold its shape even if it is melted inside when melted this way).
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10
Drizzle the tops of each cookie with the melted chocolate.
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11
If you prefer, you may melt even more chocolate and carefuly dip the cookies halfway.
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12
Let dipped cookies dry on a cooling rack.
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13
Pack into airtight containers.
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14
IF USING AMERICAN MEASUREMENTS: Use about 2 cups ground almonds, 2 1/3 cups powdered sugar, 1 cup candied lemon peel, and a couple of Hershey's milk chocolate bars (regular size)- or more.
