Crispy Nut Cookies
2 1/2 C of almond flour -or- 3 C of blanched slivered almonds, finely ground up
1 1/4 C of baker's sugar (superfine sugar)
3 egg whites
1/2 tsp of vanilla extract
1 tsp 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/storing.
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.
Makes about 30 cookies.