1 cup toasted almonds
3 large egg whites
2/3 cup sugar
Preheat oven to 350°F.
Grind almonds to a fine paste in electric blender or mortar. Mix with sugar and add
egg whites beaten just enough to blend. The mixture should be thick
enough to hold the shape of a cookie when dropped from a spoon.
Drop heaping teaspoonfuls onto buttered cookie tins and bake until
browned (12 to 15 minutes). Cookies will be soft when removed, but will
become crisp as they cool on rack.