Yield: 48 cookies

2 cup Whole, unblanched, toasted almonds
1 1/4 cup Sugar
2 1/2 tablespoons Flour
1/4 teaspoon Salt
4 Egg whites
2 teaspoons Almond extract

Preheat oven to 300 degrees. Line a cookie sheet with aluminum foil. Butter & flour it. Combine almonds, sugar, flour and salt in food processor. Process until fine. Transfer to bowl. Stir in egg whites and almond extract. Drop batter by teaspoonfuls onto cookie sheet 1 1/2 inches apart. Bake 20 minutes or until dry. Let cool slightly on sheet then transfer to rack. Cool completely. Store in airtight container.