2 cups almonds, finely chopped (should be blanched almonds)
2 egg whites (should be at room temperature)
1 cups powdered sugar (sifted)
1 teaspoon vanilla extract
Pre-heat oven to 325F degrees. Toast almonds lightly, setting aside. Beat the egg whites until they form stiff peaks, but are not dry. A little at a time, add the sugar, continuing to beat constantly. After all of the sugar is mixed in, continue to beat an additional 5 – 8 min. Fold in the blanched, chopped almonds and vanilla extract. Place dough by spoonfuls on to well-greased baking or cookie sheets. Bake 17 to 20 min. or til cookies just begin to get a light golden brown color. Recipe makes approximately 3 dozen.