- 2 egg whites
- 1/2 cup sugar
- 1/2 cup blanched almonds, finely ground
- 1/2 cup all-purpose flour
- 1/4 butter or margarine, melted
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Combine egg whites (at room temperature) and sugar in a medium mixing bowl; beat until foamy. Add ground almonds, flour, butter, and flavorings, stirring until well blended.
Drop by heaping teaspoonfuls 2 inches apart onto three well-greased cookie sheets. Gently flatten cookies with a fork dipped in water. Bake one sheet of cookies at a time, at 350° for8 minutes or just until edges are lightly browned. Cool 30 seconds on cookie sheet; immediately loosen cookies, and shape around a rolling pin. (Press gently against the pin for a few seconds.) Slide molded wafers off pin, and place on wire racks to cool completely. Repeat baking and shaping procedure with cookies on remaining cookie sheets. Store cookies in an airtight container.
Yield: about 2 1/2 dozen.