- 2 cups sliced blanched almonds
- 4 large egg whites
- Pinch salt
- 3/4 cups granulated sugar
Preheat the oven to 325 degrees F.
Put the egg whites in the bowl until stiff peaks form.
Drop the batter in 1-inch balls onto parchment-lined cookie sheets.
Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes.
Remove from the oven and cool on the baking sheets.
These cookies can be stored in an airtight container for up to a week.