For the almond paste, grind the almonds through the finest blade of a food chopper. Then grind twice again. Mix in the powdered sugar. Blend in the egg whites and almond extract. Mold into a ball. Place in a tightly covered container and refrigerate for at least 4 days to age.
Makes 1 pound.
Preheat oven to 325 degrees.
Soften the almond paste with your hands and work in the sugar, salt, flour, powdered sugar and egg whites.
Drop by teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie sheets.
Pat the tops lightly with fingers dipped in cold water.
Bake for 18 to 2 minutes, or until set and delicately browned.
Remove from the paper.
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