Mmmmmm, delicate irresistable cookies !

Ingredients

2 cups (500 mL) Unblanched almonds 
2 Egg whites 
1 cup (250 mL) Granulated sugar 
2 tbsp (25 mL) All-purpose flour 
1 tbsp (15 mL) Almond extract
1 tsp (5 mL) Baking powder

Preparation

Line rimless baking sheets with parchment paper or grease; set aside.

In food processor, chop almonds until in small pieces with some powdery granules. Set aside.

In large bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until ribbons fall from beaters when lifted. Stir in almonds, flour, almond extract and baking powder.

Drop batter by level tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets. Using fingertips, shape each into neat circle.

Bake in centre of 350°F (180°C) oven for about 20 minutes or until cookies are light brown and crisp on top. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 2 weeks.)

Tips: Because batter is sticky, dust hands with icing sugar when shaping into circles.

Dark baking sheets are not recommended for these delicate cookies as they cause overbrowning.