cups finely ground almonds
cups powdered sugar
teaspoon pumpkin pie spice or apple pie spice
cup granulated sugar
drops yellow food coloring
drops red food coloring
cup pumpkin butter or apple butter
Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar, and spice; set aside. In a large bowl combine egg whites, vanilla and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form. Stir in nut mixture and food coloring. Spoon mixture into a large decorating bag fitted with a large round tip. Pipe 1 1/2 inch circles, 1 inch apart, onto the prepared cookie sheets. let stand for 30 minutes before baking. Meanwhile, preheat oven to 325°F. Bake in the preheated oven to 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper. Spread about 1/2 teaspoon of the pumpkin butter onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.