| Nonstick cooking spray | | 1 34 cup unblanched almonds finely ground | | 1 1/2 cup sugar | | 3 lrg egg whites | | 1 tsp almond extract | | 1 tsp vanilla extract | | 1/2 cup unblanched almond slices |
| | Heat oven to 375 degrees. Line a baking sheet with parchment and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds , sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts. | | Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top. | | Bake until just brown on top, about 10 minutes. Remove from oven and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm and place on a wire rack to cool. | | This recipe yields 4 to 5 dozen cookies. |
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