Almond-Lemon Cookies

Grind the 1/4 c. almonds in a food processor until finely ground. Set aside.

Place the almonds, walnuts, and salt in the food processor and process until coarsely chopped. Add the dates and lemon extract and zest and process until the mixture begins to stick together. Don't overprocess; you should still see chunks of almonds and walnuts. Add the raisins and pulse briefly, just to mix. Transfer the mixture to a bowl.

Scoop about a tablespoon of the mixture into your hand and squeeze firmly until it sticks together. Roll into a 1-inch ball and flatten slightly to make a cookie. Repeat until you have used up all the mixture. Roll each cookie in the ground almonds and place in a container, using wax paper between layers. Chill at least one hour before serving. Store in a sealed container in the refrigerator or freezer.