|Confectionery sugar||2 Pound|
|Unblanched almonds||1 1⁄4 Pound, ground|
|Confectionery sugar||1 Tablespoon (For Rolling)|
Beat the egg whites until foamy; add the salt and continue beating until they stand in stiff peaks, adding the vanilla toward the end.
Gradually add the sugar and continue beating for 15 minutes after the last of the sugar has been added.
Remove half the mixture to a separate smaller bowl (to be used for icing).
Fold the ground almonds into the remaining mixture; blend well.
Roll the dough about 1/8 inch thick on a board sprinkled with confectioners' sugar.
Cut into 4 x 1/2-inch strips, using a thin sharp knife.
Arrange the strips close together on a greased cookie sheet (they will not spread).
Frost the tops with the reserved meringue mixture (a table knife works best here).
Let dry 5 minutes before baking.
Bake in a 300° oven until the tops are just beginning to turn tan, about 15 minutes.
Remove from the cookie sheet at once.
When cooled, store in a tightly covered container to keep crisp.