For the Almond Paste, grind the almonds through the
finest blade of a food chopper. Then grind twice again.
Mix in the powdered sugar. Blend in the egg whites and
almond extract. Mold into a ball. Place in a tightly
covered container and refrigerate for at least 4 days to
age. Makes 1 pound.
Preheat oven to 325 degrees. Soften the almond paste
with your hands and work in the sugar, salt, flour, powdered
sugar and egg whites. Drop by teaspoonfuls 2 inches apart
onto ungreased wrapping paper placed on cookie sheets. Pat
the tops lightly with fingers dipped in cold water. Bake
for 18 to 20 minutes, or until set and delicately browned.
Remove from the paper.
