These are such easy cookies and so delicious. My sister passed along this recipe a few years ago and I make them every year.


9 oz (about 1 ¾ cup) whole unblanched almonds
1 cup sugar
2 T flour
1/8 t salt
pinch freshly ground black pepper
4 large egg whites (not whisked or anything)
1 t almond extract
1/2 t vanilla extract


Preheat oven to 300°

Toast the almonds in the oven for about 5-7 minutes. Set aside to cool thoroughly. Transfer to a food processor.

Add sugar, flour, salt and pepper to the processor and finely grind.

Transfer mixture to a large bowl. Add the egg whites and extracts.  Stir to combine. 

Drop by measured teaspoonfuls onto sheets about 1 inch apart. Bake on middle oven rack 25 minutes for chewy cookies and 30 minutes for crisp ones. 

Store in an airtight container in a cool place.