- 2 egg whites, at room temperature.
- ⅔ cup extra fine sugar, divided.
- 1 ½ tsp almond extract.
- 1 cup finely ground raw almonds.
- 1 tbsp all purpose flour.
- 1 tbsp cornstarch.
- ¼ tsp cinnamon (optional).
Directions:
1- Preheat the oven to 325 F. Line a baking pan with parchment paper.
2- Mix ground almonds, ⅓ cup of the sugar, flour, cornstarch and cinnamon. Blend it in the food processor for a few seconds. Set aside.
3- In a separate bowl, whip egg whites until foamy.
4- Add almond extract, and then gradually add remaining ⅓ cup of sugar. Whip until stiff peaks form.
5- Fold in the almond mixture. Try to be gentle so as not to deflate the mixture.
6- Transfer the batter into a piping bag with a round ½ inch wide tip.
7- Pipe round mounds spacing them about 1 inch apart. Smooth the tops with wet finger.
8- Bake the cookies on the middle rack for about 20 minutes, or until lightly browned.
9- Cool on a rack. They will crisp up as they cool.