# Rest the
almonds in boiling water for about 2-3 minutes, then remove them from the water and decorticate them. Slit each of them into 2 pieces.
# Mix the castor
sugar and the margarine, which is softened at room temperature, by your fingertips. Add egg, starch,
milk, some
flour, vanilla and baking powder into the mixture.
# Knead it by adding
flour into the dough little by little while kneading it, until it stops to stick to your hands.
# Divide the dough into 2 pieces. One of the pieces must be smaller than the other one.
# Add
cocoa and grated
lemon rind into the smaller dough piece. Knead until the dough piece turns into brown totally.
# Pick
walnut sized piece from the dough and roll it between your palms at first, then force on it to shape as patty.
# Pick a piece, which is smaller than
walnut, from the brown dough piece roll it, then shape it as patty. Place this brown piece onto the middle of the white one. (The edges of the white patty must be seen.)
# Place the half
almond onto the brown patty then, force on it to place firmly.
# After preparing all of the cookies, place them onto the baking tray, which is not greased. Place the tray into the oven, which is preheated to 374 F. Bake them for a short time, without turning them into yellow. Serve them cool.
