- 4 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 3 eggs
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 cup almonds unskinned, toasted until golden
Set the oven at 350 degrees. Use the light pan spray to grease a backing sheet.
In a food processor work the flour, sugar and baking powder just until they are combined.
In a large measuring cup whisk together the eggs and vanilla.
Turn on the food processor and add the eggs through the feed tube. As soon as all the liquid has been absorbed, turn off the motor. Add the almonds and work the machine just to mix in the nuts.
Scrape the dough onto a plate and pat it with flour. Cover the plate with foil and refrigerate for 30 minutes.
Divide the dough in half and roll each piece on a floured counter into 10-by-2.5-inch logs.
Transfer the logs to a baking sheet -- they should be about 4 inches apart -- and flatten them slightly with your hands.
Bake the logs for 20 minutes or until firm to the touch. Remove the sheet from the oven (but leave the oven on) and let sit for 20 minutes. Using a sharp serrated knife, cut the logs on an extreme diagonal into 1/2-inch cookies.
Return cookies to the baking sheet, setting them cut sides down.Bake forr 15 minutes or until golden brown and very crisp.
Cool completely then store in an airtight container up to one month.