- 2 cups finely chopped blanched almonds
- 2 egg whites
- 1 cup sifted powdered confectioner's sugar
- 1 tsp almond or vanilla extract
Toast the chopped nuts in a preheated 350F oven, stirring occasionally, until lightly browned. Set aside. Beat the egg whites
with an electric beater until stiff. Add the sugar gradually while beating, and beat for another 6 to 8 minutes. Fold in the chopped almonds and extract. Place by spoonfuls on a lightly greased baking sheet and bake at 350F until lightly browned, about 20 minutes.
Makes about 3 dozen.