(Yields about 30 small drop cookies)
3 egg whites
1/2 cup sugar (unprocessed) (turbinado sugar)
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups of finely ground almonds
1/2 stick of butter
Flour
In a large mixing bowl, whip the egg whites until stiff peaks form. Add sugar and whip until egg whites are very stiff Add the almond extract, vanilla extract and the ground almonds and mix. In a buttered and floured baking sheet spoon the mixture in balls about 1 inch apart. Let it set for 1 hour at room temperature. Bake for about 40 minutes in a pre-heated oven at 300 degrees F. Turn off the oven and let the cookies dry for about ten minutes. Then remove from baking sheet and cool completely. They can be stored in an airtight container for weeks.