These light confections are so good that you will never buy store bought almond cookies again!
for Serve with espresso
| 3/4 cup blanched almonds, very finely ground
3/4 cup sugar
2 large egg whites, at room temperature
1/4 tsp almond extract
| Preheat oven to 350 F.
Line 3 baking sheets with parchment paper or foil; set aside. In a large bowl, combine almonds and sugar; stir to mix well. In another bowl, whick together egg whites and almond extract until soft peaks form. Add egg whites to almond mixture. Stir to form a soft batter. With a teaspoon, spoon batter onto baking sheets, spacing cookies apart, about 12 cookies per sheet. Bake in the center of oven about 15 minutes or until lightly browned. Remove from oven and transfer parchment sheets to cooling racks until cookies begin to firm up, about 3 to 4 minutes. With a sharp knife, lift cookies from parchment and transfer to racks to cool completely.