Instructions: Preheat oven to 350 degrees. Grind almonds to a fine paste in electric blender or mortar. Mix with sugar and add egg whites beaten just enough to blend. The mixture should be thick enough to hold the shape of a cookie when dropped from a spoon.

Drop heaping teaspoonfuls onto buttered cookie tins and bake until browned (12 to 15 minutes). Cookies will be soft when removed, but will become crisp as they cool on rack.

This recipe makes about 2 dozen cookies, 2 1/2 to 3-inches in diameter.

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