Instructions: Line 3 baking sheets with Silpats (French nonstick baking mats).

Grind almonds with granulated sugar in a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer using the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg white mixture into almond mixture to form a thick paste.

Drop dough by rounded teaspoons onto prepared baking sheets, about 1 1/2 inches apart. Dust with confectioners sugar, and let stand at room temperature to dry for 2 hours.

Place rack in center of oven and heat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Remove cookies to a wire rack to cool. Dust with confectioners sugar. Repeat with remaining cookies.

This recipe yields 5 dozen cookies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.