1 cup toasted almonds
3 large egg whites
2/3 cup sugar

Preheat oven to 350°F.

Grind almonds to a fine paste in electric blender or mortar. Mix with sugar and add egg whites beaten just enough to blend. The mixture should be thick enough to hold the shape of a cookie when dropped from a spoon.

Drop heaping teaspoonfuls onto buttered cookie tins and bake until browned (12 to 15 minutes). Cookies will be soft when removed, but will become crisp as they cool on rack.