Knead the ground almonds with the sugar, egg and egg yolk (and possibly grated orange or lemon peel, some bitter almond oil or cinnamon, we like it without) and leave to rest for about 2 hours.
I shape a sausage about 2 cm in diameter from half of the dough in cling film and then cut it into pieces about 3 cm long. Shape small balls (the dough is sticky), dip into the stored egg white and then press into the almond sticks or pine nuts. Bake on a baking sheet lined with baking paper on the middle rack in the preheated oven at 180 degrees top-bottom heat for about 15 minutes until golden brown. Leave enough space because the balls will turn into cookies.
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