- 2 egg whites
- 1/4 tsp. salt
- 1 cup sugar
- 1 cup blanched, finely chopped almonds
- 3/4 tsp almond extract
Preheat oven to 375 degrees F.
Use parchment paper on 2 baking sheets, or grease the sheets with shortening and sprinkle with flour, tapping the sides to distribute.
Add salt to egg whites and beat till frothy.
Beat in almond extract.
Gradually beat in sugar until the mixture is still moist but stiff.
With a spatula or large wooden spoon, gently fold in almonds.
Use a teaspoon to drop the egg white mixture onto the greased and floured baking sheet, about an inch apart.
Shape the egg white mounds into ovals.
Let cookies stand unbaked on the counter, at room temperature, about 2 hours.
Preheat oven to 375 degrees F.
Bake 12 minutes, until the cookies are slightly brown on top.
Makes about 2 dozen.
