2 3/4 cups of almond flour – I find this at Wegmans or Kimberton Whole Foods if you live locally.
1 1/4 cup of superfine sugar – you can take regular granulated sugar and put it through spice grinder to get this if you can’t find superfine in the grocery store. Some people use confectioners sugar I prefer this. And I use organic white cane sugar that I put through the spice grinder – or coffee grinder take your pick.
3 egg whites
1/4 teaspoon cream of tarter
1 1/2 teaspoons almond extract and – not imitation real almond extract
Beat the egg whites until you get soft peaks. Beat in cream of tartar, don’t over-beat.
Add sugar followed by almond extract and then little by little the almond flour until mixed.
Your dough will be smooth but it will be sort of sticky because it’s almond flour sugar and egg whites.
Transfer your dough to an airtight container and refrigerate overnight.
The next day preheat your oven to 325°
I use silicone baking sheets on my cookie sheets – otherwise use parchment paper.
Drop by teaspoons full a couple inches apart on the cookie sheet – I get about 12 cookies per sheet.
Before you put your cookies into the oven to bake I dust them with festive Christmas sugar – this year I used red last year I used green sugar.
You bake 14 to 17 minutes. You’ll just sort of know when they’re done they’re sort of brownish on top and they crack a little.
Take out of the oven and cool on the cookie sheet for 10 minutes before moving to a cookie rack to completely cool.
Store in an airtight tin.