2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
1 1/4 cup of baker’s sugar (superfine sugar)
3 egg whites
1/2 teaspoon of vanilla extract
1 teaspoon of almond extract
Extra sugar for dusting
Preheat oven to 300 F and line baking sheets with parchment paper.
In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.
Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place. (Underbake them if you like them chewy…about 20-24 minutes.) Makes about 30 cookies.