Instructions: Preheat oven to 325 degrees; coat cookie sheets with vegetable cooking spray. Place the almonds in a food processor and process until finely ground. Add the sugar and flour; process until blended. Add the rose water and egg whites; process until well blended. The mixture will be very thick.

With floured hands, shape the dough into 28 balls and place 2 inches apart on the cookie sheets. Bake for 28 minutes, or until crisp on the outside and soft on the inside; cool on racks.

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