(recipe makes 45 small cookies)
3 C blanched slivered almonds
1 1/2 C sugar
3 egg whites
3/4 t almond extract
In the bowl of a food processor fitted with the steel blade, add the almonds. Process until almonds are ground into a fine meal. Add sugar and process another 45 seconds or so. Make sure sugar and almonds are well-integrated. Add egg whites and almond extract. Process until dough forms around the blade.
Using a small ice cream scoop, portion cookies onto a parchment lined baking sheet making sure to leave about 11/2 inches around each portion. You may need three baking sheets. (The recipe can be cut in half.) Place cookies into a preheated 300 degree oven and bake for 20 minutes. Rotate and bake for an additional 20 minutes. Cookies should be lightly golden in color. Leave to cool on the baking sheets. They will be soft at first but will harden as they cool.
These store well for several days in an airtight container. Great texture…crispy on the outside with a slight chewiness on the inside.