Ingredients (Recipe from Catherine Atkinson)
1/2 cup almonds, blanched or roasted. 1/3 cup of sugar 3 tablespoons unsalted butter
2 egg whites 1/2 tsp almond extract 1/4 cup flour 1/2 cup slivered almonds.
Preheat your oven to about 200 C and butter to heavier metal baking sheets
Put the almonds and about 2 tablespoons of sugar in a food processor until they are ground finely.
Beat the butter with mixer til creamy and add remaining sugar and egg whites, continue beating til fluffy and then add almond extract.
Fold in the flour and then fold all of this into the ground almond mixture.
Drop this by tablespoons onto the prepared baking sheets about six inches apart.
with the back of a spoon that you have wet, spread each mound of dough til it is about three inches round and very paper thin
Sprinkle it with slivered almonds
If holes appear in the dough when you spread it don’t worry too much about it. They will close.
Bake one sheet at a time for about six minutes til the edges are crisp and the insides still pale.
life the cookie on a spatula and lay over a rolling pin, then press down the sides of the cookie to shape it like the rolling pin. as they cool transfer them to a wire rack.
If these cookies flatten out, reheat them for a few minutes in a warm oven and reshape them.