To prepare the paste, boil the almonds and remove the peel. Once they are cold and somewhat dry, put them in a food processor or a blender and chop them finely.
Put the chopped almonds in a bowl, add the zest of the two lemons, the sugar and egg whites. Mix until the egg whites dilute the sugar and the mixture becomes a paste.
Take a lump of mixture in your hand, roll it into a ball the size slightly smaller than a golf ball.
Roll the ball completely into the sugar and place it on a baking sheet.
Slightly insert a silver ball on top of each ball/cookie.
Bake for 30 mins. at 375F.