Place almonds in a flat dish or shallow bowl. Remove dough from the refrigerator and with wet hands (and fingertips) roll out 1″ to 1.5″ balls of dough, roll around in the almonds and place on the baking sheets about 2″ apart.
Bake for 12-15 minutes or until edges have lightly browned. Let the cookies cool before removing. Alternatively, remove the entire sheet of parchment onto a rack and allow to cool