Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare your blanched almonds by slicing them in half lengthwise.

In a food processor, combine almond flour and powdered sugar. Pulse until mixed, then add salt, egg whites, almond extract, and rose water. Blend until a dense, sticky dough forms.

Transfer the marzipan dough to a bowl and mix additional powdered sugar with almond flour until smooth.

Wet your hands with cold water to prevent sticking, then roll dough into 1-inch balls.

Gently press an indentation in each ball and insert three almond halves into the sides.

In a small bowl, whisk together the egg yolk and a splash of water. Brush each cookie with the glaze.

Place cookies in the oven and bake for 15-18 minutes until edges are pale golden.

Cool cookies completely on a wire rack before serving.