11/2 cups blanched almonds
3/4 cup granulated sugar
2 egg whites
1/2 tsp vanilla extract
Confectioners Sugar for dusting
Confectioners sugar is not the same as fine sugar. Confectioners sugar has corn starch in it. Do not substitute one for the other. We just had 1 cup of blanched almonds so we added half a cup of regular almonds. If we had used just blanched almonds, I guess the cookies would have been a bit more white in color.
Preheat over to 325 F. Line the baking sheet with parchment paper. Keep aside some blanched almonds for decorating.
In a food processor or blender, blend the sugar and almonds.
Pour in the egg whites a little at a time, until it forms a dough consistency.
Add the vanilla extract.
Shape the cookies into walnut size balls.
Press a blanched almond on each.
Dust with confectioners sugar.
Bake for 12-15 min.
Recipe from : Hilaire Walden