Instructions: Nina Chapman Lesher

The rice flour, available at health food stores, and the pulverized sugargive these cookies a every fine texture.

Those used to French- or Italian-style macaroons will find these a bit more substantial, owing to the inclusion of egg yolks.

Pulverize the almonds with an electric blender or food processor, or grind them in a mortar until quite fine.

Combine them with the sugar and rice flour, and mix well. Beat the egg whites in a small bowl until they are

quite stiff. Add the yolks to the rice flour mixture; beat and mix well.

Add the whites, and fold together gently;

flavor with almond extract. Drop on a non-stick cookie sheet. Sprinkle with chopped almonds and coarse sugar.

Bake at once in a slow (300 ) oven.

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.