Instructions: Preheat oven to 300F. Using a nut mill, blender, or food processor fitted with the metal blade, grind the almonds to a fine powder. (If you are using a blender or processor, grind them with the cornstarch in small batches to keep them from releasing to much oil. If the almonds do become oily, pass them through a sieve to break up any lumps.) Place in a bowl. Add the cornstarch and powdered sugar, passing the sugar through a sieve to remove any lumps. Stir to mix and set aside.

Place the egg whites and cream of tartar in a large mixing bowl. Using a hand-held mixer set on low speed, beat the egg whites until they are frothy. Increase the speed to medium and continue to beat until soft peaks form, 3-4 minutes. Add about 1/4 of the granulated sugar, increase the speed to high, and beat in until incorporated. Add the remaining sugar and continue beating until shiny, stiff peaks form. The process of beating the egg whites should take 4-5 minutes. Using a rubber spatula, gently fold in the almond extract and the almond mixture just until evenly distributed.

Line 2 baking sheets with parchment paper or grease them with butter. Spoon the egg white mixture into a pastry bag fitted with a No. 7 plain tip. Pipe out mounds 1 inch in diameter onto the prepared baking sheets, spacing the mounds about 1 inch apart. If necessary, flatten any peaks with a dampened pastry brush or index finger. Sprinkle the tops with crystal sugar.

Bake the cookies in the preheated oven until lightly and evenly browned, 35-40 minutes. Turn the oven off and leave the cookies in the oven to dry out for an additional 20 minutes. Using a metal spatula, gently remove to wire racks to cool completely. Store in a covered container at room temperature for up to 2 weeks. If humidity causes the cookies to become sticky, recrisp them in a preheated 250F oven for 5-10 minutes.

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