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
• Powdered sugar

Method

1. Preheat oven to 300°F. Line a large baking sheet or cookie tray with baking paper
2. In a large bowl, whisk together ground almond, sugar and salt until well combined
3. 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
4. Add the beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary
5. 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
6. 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
7. Cookies will keep at room temperature in an airtight bag or container, for up to 5 days