Preheat oven to 325 degrees. Combine almonds, sugar and almond extract.
Add egg whites until all ingredients are thoroughly mixed. Line a cookie
sheet with parchment paper. Put the batter into a pastry bag and squeeze
out small thick drops about the size of a half dollar, 2 inches apart. Bake
25 to 30 minutes. Cool. Yield About 2 Dozen Macaroons BAKERS' DOZEN BETH
SETRAKIAN SHOW #BD1A10
