|Whole blanched almonds||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
Using an electric blender or nut grinder, finely grind almonds; set aside.
Beat egg whites with salt until frothy.
Beat in sugar, 1 tablespoon at a time, beating thoroughly after each addition.
Continue beating until stiff peaks are formed.
Fold in ground almonds with almond extract.
Drop by teaspoonfuls about 1 inch apart on unglazed paper (baking parchment or brown) on a cookie sheet.
Bake at 350Â°F about 20 minutes, or until very lightly browned.