Makes 15

Ingredients

• 2 1/4 cups finely ground almonds
• 1 cup granulated sugar
• pinch salt
• 2 large egg whites
• ¼ teaspoon cream of tartar
• ½ teaspoon almond extract
• Confectioner’s sugar

Method

• Preheat oven to 300°F. Line a large baking sheet or cookie tray with parchment paper or a silicone baking mat
• In a large bowl, whisk together ground almond, sugar and salt until well combined
• In a mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until they hold soft peaks
• Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary
• Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on your prepared baking sheets, leaving about 1 inch of space between cookies
• Bake for 20-25 minutes until tops are cracked and bottoms are just barely golden. Remove from oven; let cool a few minutes on the baking trays, then transfer to wire racks to cool completely
• Cookies will keep at room temperature in an airtight bag or container, for up to 5 days